ES2351832A1 - Procedure for the obtainment, bottling and preservation of a spreadable food gel - Google Patents

Abstract

The present invention relates to a procedure for the obtainment and preservation of spreadable food gels through the thickening and gelling of vegetable oils, beverages with or without alcohol and any mixture or combination thereof, characterised in that it comprises at least one of the following stages: pouring at least one of said products together with at least one component selected from among the group comprising food additive ingredients, active thickening principles, gelling compounds, mixtures and any combination thereof mixing by stirring until obtaining an emulsion and bottling the final product obtained. Optionally, different cleaning, sterilisation and disinfection methods are applied to the procedure, both of the working environment and of bottles and tops utilised prior to bottling.

Description

Procedure for obtaining, packaging and preservation of food spreadable gel.

Technical sector

The invention falls within the field technician of the methods of preparation, packaging and conservation of products intended for food, specifically products spreads in gel form comprising oils vegetables, drinks with or without alcohol or any mixture between them, that is, between different oils, between different drinks, or combinations of oils and drinks.

       \ vskip1.000000 \ baselineskip
    

Description of the invention

The present invention relates to a procedure for obtaining, packaging and preserving gel spreadable food through thickening and gelling of oils food vegetables, drinks with or without alcohol and any mixture or combination thereof, understood as a mixture between liquids, in the case between two or more oils vegetables, between two or more drinks with or without alcohol, or between oils and drinks

Said procedure is characterized in that It comprises at least the following stages:

to)

to weigh and pour at least one selected food product into the group consisting of vegetable oil, drink with or without alcohol and any mixture or combination thereof within a boiler of a reactor comprising at least two agitators, in a concentration by weight of the total spreadable gel between 10% -97% when vegetable oil is used, and between 10% -98% when use a drink with or without alcohol;

b)

to weigh and add at least one component to the reactor boiler selected within the group consisting of ingredients additional food, active ingredients thickeners, compounds gelling agents, mixtures and any combination thereof, in a concentration by weight of the total compound comprised between 0.5% -50%;

C)

mix the components in the reactor above until obtaining an emulsion, by constant agitation at a speed between 300-1400 revolutions per minute, both limits included, at a temperature between 25-100ºC and for a while between 10-60 minutes when used vegetable oil, and between 40ºC-100ºC and during a time between 20-60 minutes when they use drinks with or without alcohol; Y

d)

pack the food spreadable gel, to subsequently heat said spreadable gel packed during a time between 20 and 60 minutes, both limits included, until reaching 75ºC, after which the product is allowed to stand at room temperature.

Preferably, the process is carried out in a Triagi® model manufacturing reactor, a type of stainless steel reactor existing on the market consisting of a boiler where the components for the mixture are poured; two horizontal paddle stirrers, one outer with anchor support, working at a speed between 60-70 rpm, and another on the central axis, working at a speed between 300-1400 rpm; the external agitator being equipped with self-adjusting and stepped scrapers that sweep the entire surface of the boiler corresponding to its useful volume; and the agitator being on the central axis located at the bottom of the boiler and designed to achieve an emulsion of the different phases, as well as a homogeneous arrangement of the solids; a mechanical or frequency variator to regulate the speed of rotation of the agitators; at least two stainless steel tanks; at least two pipes and stainless steel transfer pumps; and at least two packaging machines conditioned for the spreadable gel packaging. The Multident, Starmix and Emulser turbines that are incorporated are complemented to work effectively with products from very fluid to very
viscous

By means of the described procedure, the aim is to achieve a high and homogeneous degree of dispersion in the mixture of the internal phase, since in this way a particularly notable increase in stability in the emulsion systems has been demonstrated. It is widely known that emulsions can be O / W and W / O, taking into account the following parameters in their preparation: drop stabilization, interfacial tension, interfacial film, electrical repulsion, drop interaction (Van der Waals forces ), and F or force supported by the particles, where F = 4/3 * d (pint-pect) * g; d = mean diameter of the particle or droplet of the internal phase; g = acceleration or gravity; pint = density of the dispersed medium; and pext = density of the dispersing medium. In addition, for the formation of the emulsion, two types of parameters, physical and chemical, have been taken into account. Among the first are heat, phase inversion temperature (HLB), temperature variation and low energy emulsification. Among the latter are stability, the type of ingredients used and the properties of the interface (liquid-gas and liquid-solid). Of the parameters described, the surface tension and interfacial tension are especially taken into account for the preparation of the emulsion, which result from the homogenization of the molecules that make up the product. The surface tension is what affects the surface of the packaged product (upper layer), while the interfacial is what affects the set of molecules that form the product and its
interactions

Preferably, when using vegetable oil, in stage c) the temperature is between 25 ° C-80 ° C, and more preferably between 40ºC-80ºC, both limits included.

In a preferred embodiment, when employed Vegetable oil as a food product, is poured into the reactor in the stage a) only 50% of the total vegetable oil. Thus, during the preparation of the emulsion in step c), and once mixed the components poured in stages a) and b), pour the remaining 50% of said oil, under constant stirring until Reach a homogeneous mixture.

Preferably, the vegetable oil is selected within the group consisting of olive oil refined, extra virgin olive oil, refined pomace oil, Extra virgin olive oil from organic farming, sunflower, peanut oil, safflower oil, soybean oil, corn germ oil, cotton oil, nugget oil grape, canola oil, almond oil, walnut oil, Avocado, sesame oil, pumpkin seed oil, and any mixture or combination thereof. In one embodiment preferred, the selected vegetable oil or oils are obtained with organic farming products.

Also preferably, the ingredients additional foods are selected within the group composed of fruits, nuts, honey and honeycomb derivatives (pollen, royal jelly, beeswax, propolis), spices, jams, cocoa, chocolate, vegetables, jellies with or without flavor, aromas, oil-resins, salt, sugars (such as sugar from cane), wine vinegar, apple cider vinegar, champagne vinegar, cava vinegar, staple vinegar, sake vinegar, chestnuts, foie, natural caviar, substitute for caviar, smoked salmon, Iberian ham, York ham, mushrooms, mushrooms (such as white truffle and black truffle) and molasses alcohol and any combination thereof. In a preferred embodiment, the additional food ingredients selected are obtained with agricultural products Ecological

Preferably, the active ingredients thickeners are selected within the group consisting of essential amino acids, essential oils, Aloe vera, citrodextrins, polyols and glycerin and any combination of the same.

Again preferably, the compounds gelling agents are selected from the group consisting of carrageenans, guar gum, agar agar, santana gum, alginates, pectins, garrofín gum, modified starches, cellulose and cellulose modified and any combination thereof.

The use of some of these components in the obtaining the spreadable gel favors the natural preservation of the product once packaged (i.e. without addition or treatment with preservative elements), such as salt, cane sugar, honey and products derived from honeycomb, wine vinegar, vinegar Apple or sake vinegar, as well as molasses alcohol. This effect is further reinforced by the synergism between them (it is say, of their mixtures).

The real life of natural conservation of food products obtained is known as Activity in water, which is defined as the ratio between the water vapor pressure of the feed (P) and pure water vapor pressure (P0) at same temperature:

A_ {w} = P / P_ {0} = HR / 100 = F / F_ {0} = M_ {a} / (M_ {a} + M_ {s}),

where

P = water vapor pressure of the food

P_ {= pure water vapor pressure

RH = relative humidity

F = Fugacity

M_ {a} = moles of water (g / 18)

M_ {s} = moles of solute (g / PM).

In short, this procedure would allow to obtain food spreadable gel without altering the intrinsic properties of its components or the gel itself spreadable It is therefore advisable to use products of organic farming in the manufacture of the spreadable gel, since of This way a higher quality product will be achieved.

Preferably, and to avoid the appearance and multiplication of microorganisms in the food spreadable gel, the The above procedure also comprises a series of stages of cleaning, sterilization and disinfection of both the environment of work as of the containers and lids used in the packaging of spreadable gel Thus, in a preferred embodiment, along the procedure (that is, during all stages) a UV disinfection treatment throughout work environment where the product is obtained and packaged, that is, both of the room or department where it is performed and of the container used in the packaging and of the final product itself obtained, with a wavelength between 200-300 nm, both limits included, said length being preferably 253.7 nm wave. For this, the facilities are constituted for clean rooms that meet the UNE-EN ISO standards 16644. Such physical treatment does not alter the chemical composition, nor The taste, or the smell of the food. Disinfection safety with ultraviolet (UV) light has been scientifically proven and constitutes A safe, effective, economical and ecological alternative. The filing UV is one of the strips of the electromagnetic spectrum and They have more energy than visible light. UV light with a length 253.7 nm waveform alters the genetic material DNA in cells for microbes, viruses, fungi, algae and other microorganisms that They could reproduce.

In another preferred embodiment, prior to spreadable gel packaging in stage d), lids and containers are cleaned and sterilize by immersing them in a bath with a solution that It comprises at least alcohol and iodine. In another preferred embodiment, also prior to stage d), containers and lids are subjected to a inert atmosphere sterilization treatment using gas Nitrogen, which displaces oxygen and has an antioxidant effect. Both cleaning and sterilization procedures are carried out parallel (simultaneously) to the light treatment ultraviolet.

Another object of the present invention is the gel food spreader obtained by the procedure described previously, and that is characterized in that it comprises at least the following components, expressed in percentage by weight regarding the total formulation:

-

to the minus one food product selected within the group composed of vegetable oil, drink with or without alcohol and any mixture or combination thereof (mixture of oils, mixture of drinks, or mixture of oils with drinks), in a concentration in Total gel spread weight between 10% -97% when uses vegetable oil and between 10% -98% when using a beverage with or without alcohol; Y

-

to the minus one component selected within the group consisting of additional food ingredients, active ingredients thickeners, gelling compounds, mixtures and any combination thereof, in a concentration by weight of the total spreadable gel between 0.5% -50%.

As indicated, vegetable oil is preferably selected from the group consisting of oil of refined olive, extra virgin olive oil, pomace oil refined, extra virgin olive oil from organic farming, sunflower oil, peanut oil, safflower oil, soybeans, corn germ oil, cottonseed oil, nugget oil Grape, canola oil, almond oil, walnut oil, oil of avocado, sesame oil, pumpkin seed oil, and any mixture or combination thereof. In one embodiment preferred, the selected vegetable oil or oils are obtained with organic farming products.

Also preferably, ingredients are used. additional foods that are selected within the group composed of fruits, nuts, honey and honeycomb derivatives (pollen, royal jelly, beeswax, propolis), spices, jams, cocoa, chocolate, vegetables, jellies with or without flavor, aromas, oil-resins, salt, sugars, wine vinegar, Apple Cider Vinegar, Champagne Vinegar, Cava Vinegar, Vinegar staple, sake vinegar, chestnuts, foie, natural caviar, substitute for caviar, smoked salmon, Iberian ham, York ham, mushrooms, mushrooms and molasses alcohol and any combination thereof. In a preferred embodiment, the additional food ingredients selected are obtained with agricultural products Ecological

On the other hand, the active ingredients thickeners are, preferably selected within the group composed of essential amino acids, essential oils, Aloe vera, citrodextrins, polyols and glycerin and any combination of the same. And the gelling compounds are selected preferably within the group consisting of carrageenans, gum guar, agar agar, santana gum, alginates, pectins, garrofín gum, modified starches, cellulose and modified cellulose and any combination thereof.

In a preferred embodiment, the ingredients additional foods are present in the composition in a concentration by weight of the total formulation comprised between 0.5% -4%, both limits included; while the principles thickener assets are present in the composition in a concentration by weight of the total formulation comprised between 2% -4%, both limits included; and the gelling compounds are present in the composition in a concentration by weight of the total of the formulation between 2% -5%, both limits included

The present invention also relates to the use of the food spreadable gel described, and which is obtained by process object of the invention, for obtaining mixtures with other products or food spreadable gels.

Description of embodiments 1.- Gel-spreadable virgin olive oil extra with blueberries

The following ingredients are used:

?

96% virgin olive oil extra;

?

3% honeycomb derivatives (wax and honey); Y

?

1% aroma or flavor of blueberries

The ingredients are weighed and added to the reactor manufactured by the Triagi® model, as follows: the 50% of the oil under stirring at low revolutions per minute (between 300-1400 rpm). Then, the rest of honeycomb derived ingredients at a temperature between 40ºC-80ºC. Finally in constant stirring, the rest of the oil is added to the reactor and the Blueberry aroma or flavor.

Mix homogeneously until reaching the Emulsion and packaged.

2.- Gel-spreadable white wine

The following ingredients are used:

?

97% white wine;

?

1% honey and propolis; Y

?

2% carrageenan.

The ingredients are weighed and added to the reactor Manufacture model Triagi®, as follows: added first the white wine and then, in constant agitation, the Honey and propolis. Finally the carrageenan is added little by little, until reaching a homogeneous mixture. Once mixed homogeneously (that is, when the emulsion is reached), it is packaged. One time packaging, the product is subjected to thermal shock for 5 and 15 minutes, preferably 10, until reaching 75 ° C.

3.- Gel-spreadable oil avocado

Is used:

?

Extra virgin avocado oil; Y

?

Honey and beeswax.

The components are weighed and we see them in the Triagi® model manufacturing reactor, by stirring. Mix it is heated for a time between 30 and 80 minutes (preferably 30 minutes) until a temperature is reached between 60ºC-75ºC. Once finished it is stage of preparation of the emulsion, it will proceed to the packaging in constant stirring, letting it cool to room temperature.

4.- Avocado oil mixture with spreadable gel white wine food obtained according to example 2

Is used:

?

Food spreadable wine gel blank, according to example 2;

?

Virgin Avocado Oil extra;

?

honey and beeswax; Y

?

carrageenan

The components are weighed (avocado oil extra virgin, honey and beeswax and carrageenan) and we see them in the Triagi® model manufacturing reactor, by stirring. The mixture is heated for a time between 30 and 80 minutes (preferably 30 minutes) until a temperature is reached between 60ºC-75ºC. Then, add the white wine food gel and mix homogeneously until reaching the emulsion. Once finished it is stage, it will proceed to the packaging in constant agitation, leaving it cool to room temperature.

5.- Caviar of spreadable gel mixture of armagnac and oil made of olives. Hot gelation

Is used:

?

Armagnac;

?

corragenate; Y

?

vegetable oil.

Ball-shaped armagnac gel is formed (like caviar) of the same or different diameter between them. For 100 gr. Armagnac, add between 0.5 to 10 gr. of carrageenan, and it leads to a temperature between 50 ° C-90 ° C. Said mixture is poured into a drop over olive oil, in proportion of 30 gr. at 500 gr. of oil under normal conditions of temperature. All this mixture is allowed to cool with stirring of 15 to 80 Hz. For the time necessary for the product to reach room temperature. The gelification of the Armagnac in the oil. Armagnac gel is packaged with the oil of Olive or without it, after a filtering process.

6.- Caviar of champagne. Cold gelation

Ball-shaped champagne gel is formed (like caviar) of the same or different diameter between them.

Then they mix with constant stirring 100 gr. of champagne with carrageenan (from 0.1 gr. to 50 gr.) solution is poured into droplets on a solution of calcium chloride of 0.1 to 50% concentration, so that the Droplets solidify. The solidified droplets are extracted and Wash with cold water. Finally, they are packaged with or without oil olive.

Claims (27)

1. Procedure for obtaining and preserving food spreadable gel by thickening and gelling vegetable oils for food use, beverages with or without alcohol and any mixture or combination thereof, characterized in that it comprises at least the following stages:

to)

to weigh and pour at least one selected food product into the group consisting of vegetable oil, drink with or without alcohol and any mixture or combination thereof within a boiler of a reactor comprising at least two agitators, in a concentration by weight of the total spreadable gel between 10% -97% when vegetable oil is used, and between 10% -98% when use a drink with or without alcohol;

b)

Weigh and add to the reactor boiler at least one component selected from the group consisting of additional food ingredients, thickener active ingredients, gelling compounds, mixtures and any combination thereof, in a concentration by weight of the total compound comprised between

 ? {0.5% -50%;} 

C)

mix the components in the reactor above until obtaining an emulsion by constant agitation to a speed between 300-1400 revolutions per minute, both limits included, at a temperature between 25-100ºC and for a while between 10-60 minutes when used vegetable oil, and between 40ºC-100ºC and during a time between 20-60 minutes when they use drinks with or without alcohol; Y

d)

pack the food spreadable gel, to subsequently heat said spreadable gel packed during a time between 20 and 60 minutes, both limits included, until reaching 75ºC, after which the product is allowed to stand at room temperature.

         \ vskip1.000000 \ baselineskip
      

2. The method according to claim 1, characterized in that a disinfection treatment by ultraviolet light is applied throughout the entire working environment where the product is obtained and packaged, comprising the physical space where it is made, the container and the product final obtained, with a wavelength between 200-300 nm, both limits included. 3. Method according to claim 2 characterized in that the ultraviolet light applied in the treatment has a wavelength of 253.7 nm. Method according to any one of claims 1 to 3, characterized in that, when using vegetable oil, in step c) the temperature is between 25 ° C-80 ° C. 5. Method according to claim 4 characterized in that, when using vegetable oil, in step c) the temperature is between 40 ° C-80 ° C. Method according to any one of claims 1 to 5 characterized in that, when using vegetable oil,

-

in the step a) 50% of the total vegetable oil is poured into the reactor, Y

-

during the preparation of the emulsion in stage c), and once mixed the components poured into the stages a) and b), the remaining 50% of said oil is poured into constant stirring until a mixture is reached again homogeneous

         \ vskip1.000000 \ baselineskip
      

Method according to any one of claims 1 to 6, characterized in that the vegetable oil is selected from the group consisting of refined olive oil, extra virgin olive oil, refined olive oil, extra virgin olive oil from organic farming, oil of sunflower, peanut oil, safflower oil, soybean oil, corn germ oil, cottonseed oil, grapeseed oil, cinnamon oil, almond oil, walnut oil, avocado oil, sesame oil , pumpkin seed oil, and any mixture or combination thereof. 8. Method according to claim 7, characterized in that the selected vegetable oil is obtained with organic farming products. Method according to any one of claims 1 to 8, characterized in that the additional food ingredients are selected from the group consisting of fruits, nuts, honey, pollen, royal jelly, beeswax, propolis, spices, jams, cocoa, chocolate , vegetables, jellies with or without flavor, aromas, oil-resins, salt, sugars, wine vinegar, apple cider vinegar, champagne vinegar, cava vinegar, staple vinegar, sake vinegar, chestnuts, foie, natural caviar, Caviar substitute, smoked salmon, Iberian ham, York ham, mushrooms, mushrooms and molasses alcohol and any combination thereof. 10. Method according to claim 9, characterized in that the additional food ingredients selected are obtained with organic farming products. Method according to any one of claims 1 to 10, characterized in that the thickener active ingredients are selected from the group consisting of essential amino acids, essential oils, Aloe vera, citrodextrins, polyalcohols and glycerin and any combination thereof. 12. Method according to any one of claims 1 to 11 characterized in that the gelling compounds are selected from the group consisting of carrageenans, guar gum, agar agar, santana gum, alginates, pectins, garrofin gum, modified starches, cellulose and modified cellulose and Any combination thereof. 13. Method according to any one of claims 1 to 12, characterized in that, prior to the packaging of the spreadable gel in step d), lids and containers are cleaned and sterilized by immersing them in a bath with a solution comprising at least alcohol and iodine. 14. Method according to any one of claims 1 to 13 characterized in that, prior to step d) packages and lids are subjected to a sterile treatment in an inert atmosphere using Nitrogen gas. 15. Food spreadable gel obtained by the method described in any one of the preceding claims 1 to 14, characterized in that it comprises at least the following components, expressed in percentage by weight with respect to the total formulation:

-

to the minus one food product selected within the group composed of vegetable oil, drink with or without alcohol and any mixture or combination thereof, in a concentration by weight of the Total gel spread between 10% -97% when used vegetable oil and between 10% -98% when using beverage with or without alcohol; Y

-

to the minus one component selected within the group consisting of additional food ingredients, active ingredients thickeners, gelling compounds, mixtures and any combination thereof, in a concentration by weight of the total spreadable gel between 0.5% -50%.

         \ vskip1.000000 \ baselineskip
      

16. Food spreadable gel described in claim 15, characterized in that the vegetable oil is selected from the group consisting of refined olive oil, extra virgin olive oil, refined pomace oil, extra virgin olive oil from organic farming, sunflower, peanut oil, safflower oil, soybean oil, corn germ oil, cottonseed oil, grapeseed oil, cinnamon oil, almond oil, walnut oil,
Avocado oil, sesame oil, pumpkin seed oil, and any mixture or combination thereof. 17. Food spreadable gel described in claim 16 characterized in that the selected vegetable oil is obtained with organic farming products. 18. Food spreadable gel described in any one of claims 15 to 17, characterized in that the additional food ingredients are selected from the group consisting of fruits, nuts, honey, pollen, royal jelly, beeswax, propolis, spices, jams , cocoa, chocolate, vegetables, jellies with or without flavor, aromas, oil-resins, salt, sugars, wine vinegar, apple cider vinegar, champagne vinegar, cava vinegar, staple vinegar, sake vinegar, chestnuts, foie , natural caviar, substitute for caviar, smoked salmon, Iberian ham, York ham, mushrooms, mushrooms and molasses alcohol and any combination thereof. 19. Food spreadable gel described in claim 18 characterized in that the additional food ingredients selected are obtained with organic farming products. 20. Food spreadable gel described in any one of claims 15 to 19 characterized in that the thickener active ingredients are selected from the group consisting of essential amino acids, essential oils, Aloe vera, citrodextrins, polyalcohols and glycerin and any combination thereof. 21. Food spreadable gel described in any one of claims 15 to 20 characterized in that the gelling compounds are selected from the group consisting of carrageenans, guar gum, agar agar, santana gum, alginates, pectins, garrofin gum, modified starches, cellulose and modified celluloses and any combination thereof. 22. Food spreadable gel described in any one of claims 15 to 21, characterized in that the additional food ingredients are present in the composition in a concentration by weight of the total formulation comprised between 0.5% -4%. 23. Food spreadable gel described in any one of claims 15 to 22, characterized in that the thickener active ingredients are present in the composition in a concentration by weight of the total formulation comprised between 2% -4%. 24. Food spreadable gel described in any one of claims 15 to 23, characterized in that the gelling compounds are present in the composition in a concentration by weight of the total formulation comprised between 2% -5%. 25. Food spreadable gel according to any one of claims 15 to 24, characterized in that it comprises the following components in percentage by weight with respect to the total formulation:

-

96% of extra virgin olive oil;

-

3% of beehive derivatives; Y

-

one% selected from aroma or flavor of blueberries.

         \ vskip1.000000 \ baselineskip
      

26. Food spreadable gel according to any one of claims 15 to 25, characterized in that it comprises the following components in percentage by weight with respect to the total formulation:

-

97% of White wine;

-

1 of honey and propolis; Y

-

2 of carrageenan

         \ vskip1.000000 \ baselineskip
      

27. Use of the food spreadable gel described according to any one of claims 15 to 26 for the obtaining mixtures with other products or spreadable gels food