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1. WO2008006923 - METHOD FOR PREPARING A CONDIMENT BASED ON GRAPE FERMENTATION, CONDIMENT THUS OBTAINED AND USE THEREOF TO INHIBIT THE DEVELOPMENT OF MUTAGENS AND/OR CARCINOGENS

Publication Number WO/2008/006923
Publication Date 17.01.2008
International Application No. PCT/ES2007/000420
International Filing Date 12.07.2007
IPC
A23L 1/222 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
221Natural spices, flavouring agents, or condiments; Extracts thereof
222from fruit, e.g. essential oils
A23L 3/3472 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
3463Organic compounds; Microorganisms; Enzymes
3472Compounds of undetermined constitution obtained from animals or plants
C12F 3/06 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
FRECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
3Recovery of by-products
06from beer or wine
CPC
A23L 27/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
10Natural spices, flavouring agents or condiments; Extracts thereof
12from fruit, e.g. essential oils
A23L 27/24
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
20Synthetic spices, flavouring agents or condiments
24prepared by fermentation
A23L 33/105
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
105Plant extracts, their artificial duplicates or their derivatives
A23L 33/17
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
10using additives
17Amino acids, peptides or proteins
C12F 3/06
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
FRECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS
3Recovery of by-products
06from beer and wine
Applicants
  • UNIVERSIDAD DE BARCELONA [ES]/[ES] (AllExceptUS)
  • PUIGNOU GARCÍA, Lluís [ES]/[ES] (UsOnly)
  • BUSQUETS SANTACANA, Rosa [ES]/[ES] (UsOnly)
Inventors
  • PUIGNOU GARCÍA, Lluís
  • BUSQUETS SANTACANA, Rosa
Agents
  • SEGURA CÁMARA, Pascual
Priority Data
P20060192014.07.2006ES
Publication Language Spanish (ES)
Filing Language Spanish (ES)
Designated States
Title
(EN) METHOD FOR PREPARING A CONDIMENT BASED ON GRAPE FERMENTATION, CONDIMENT THUS OBTAINED AND USE THEREOF TO INHIBIT THE DEVELOPMENT OF MUTAGENS AND/OR CARCINOGENS
(ES) METODO DE PREPARACION DE UN CONDIMENTO A BASE DE FERMENTADO DE UVA, CONDIMENTO ASI OBTENIDO Y SU USO PARA INHIBIR EL DESARROLLO DE MUTAGENOS Y/O CARCINOGENOS
(FR) PROCÉDÉ DE PRÉPARATION D'UN CONDIMENT À BASE DE RAISIN FERMENTÉ, CONDIMENT AINSI OBTENU ET SON UTILISATION POUR INHIBER LE DÉVELOPPEMENT D'AGENTS MUTAGÈNES ET/OU CANCÉRIGÈNES
Abstract
(EN)
The invention relates to a condiment containing 1-50% v/v ethanol and 5-100 g/l of a dry extract, which can be obtained using a method comprising the following steps: (a) freeze-drying a grape ferment or an over-extracted grape ferment, such as to eliminate the solvents and most of the volatile compounds; and (b) transforming the freeze-dried product obtained in step (a) into the condiment with the required ethanol content and the required percentage of dried extract by adding one or more ethanolic or aqueous-ethanolic solutions for food consumption and, optionally, separating the insoluble particles by means of filtration. The invention also relates to a method for inhibiting the formation of mutagens and/or carcinogens during the cooking of a protein food by macerating the protein food in the condiment prior to cooking or by rubbing the protein food with the condiment during cooking.
(ES)
Condimento con un contenido de etanol de 1-50% v/v y un extracto seco de 5-100 g/l, obtenible por un procedimiento que comprende las siguientes etapas: (a) liofilizar un fermentado de uva o un fermentado de uva sobre-extraído, de manera que se eliminan los solventes y la mayor parte de los compuestos volátiles; (b) transformar el producto liofilizado obtenido en la etapa (a) en el condimento con el contenido requerido de etanol y el porcentaje requerido de extracto seco, por adición de una o más soluciones etanólicas o acuoso-etanólicas para consumo alimentario, y opcionalmente separar las partículas insolubles mediante filtración. La invención también se refiere a un método para inhibir la formación de mutágenos y/o carcinógenos durante la cocción de un alimento proteínico mediante maceración del alimento proteínico en el condimento antes de la cocción o mediante untado del alimento proteínico con el condimento durante la cocción.
(FR)
L'invention concerne un condiment avec une teneur en éthanol comprise entre 1 et 50% v/v et un extrait sec compris entre 5-100 g/l, pouvant être obtenu à l'aide d'un procédé comprenant les étapes suivantes: (a) lyophilisation d'un raisin fermenté ou d'un raisin fermenté sur-extrait, afin d'éliminer les solvants et la plupart des composés volatiles; et (b) transformation du produit lyophilisé obtenu au cours de l'étape (a) en condiment avec la teneur requise en éthanol et le taux requis d'extrait sec, par ajout d'une ou plusieurs solutions à base d'éthanol ou d'eau et d'éthanol de qualité alimentaire, et éventuellement séparation des particules insolubles par filtration. L'invention concerne également un procédé permettant d'inhiber la formation d'agents mutagènes et/ou cancérigènes durant la cuisson d'un aliment protéique, consistant à laisser macérer l'aliment protéique dans le condiment avant la cuisson ou à enduire l'aliment protéique avec le condiment durant la cuisson.
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