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1. (WO2018032076) BLACK GARLIC CONDIMENT
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.:    WO/2018/032076    International Application No.:    PCT/BR2017/050202
Publication Date: 22.02.2018 International Filing Date: 20.07.2017
IPC:
A23L 27/10 (2016.01)
Applicants: LOPES TORRES, Daniel [BR/BR]; (BR)
Inventors: LOPES TORRES, Daniel; (BR)
Agent: VILAGE MARCAS E PATENTES LTDA; Rua XV de Novembro, 3171 - 3º Andar - Sala 31 Centro 15015-110 São José do Rio Preto / SP (BR)
Priority Data:
BR 10 2016 019652 3 15.08.2016 BR
BR 13 2017 005085 7 14.03.2017 BR
Title (EN) BLACK GARLIC CONDIMENT
(FR) CONDIMENT À BASE D’AIL NOIR
(PT) CONDIMENTO DE ALHO NEGRO
Abstract: front page image
(EN)The invention describes how to obtain a viscous, emulsifiable liquid with a prominent black-garlic flavour that is produced using simple processing steps, that has organoleptic properties that are different to natural garlic due to the intrinsic caramelization between the natural amino acids and glycosides thereof, the composition of which includes black garlic obtained by maturing natural garlic using a method for the non-enzymatic glycosylation of proteins naturally present in the garlic, which join together during a caramelization process, known in chemical terms as the Maillard reaction; vinegar; thickening agent; seasoning and oil. During processing, the mixture is homogenized until the consistency of condiment in liquid suspension is obtained.
(FR)L'invention concerne l'obtention d'un liquide visqueux, émulsionnable, à saveur prédominante d'ail noir, produit à partir de simples étapes de traitement, et présentant des propriétés organoleptiques différentes de l’ail in natura, du fait de la caramélisation intrinsèque entre ses glycosides et acides aminés naturels. Sa composition comprend de l’ail noir, obtenu par maturation de l’ail in natura, au moyen d’un procédé de glycosylation non enzymatique de protéines, présentes naturellement dans l’ail et s’unissant dans un procédé de caramélisation connu chimiquement sous le nom de « réaction de Maillard », du vinaigre, un agent de viscosité, des assaisonnements et de l’huile étant en outre utilisés. Pendant le traitement, le mélange est homogénéisé jusqu'à ce que la consistance de condiment en suspension liquide soit obtenue.
(PT)A invenção descreve a obtenção de um líquido viscoso, emulsionável, com proeminente sabor de alho negro e produzido a partir simples etapas de processamento, que apresenta propriedades organolépticas diferentes do alho in natura, devido à caramelização intrínseca entre seus glicosídeos e aminoácidos naturais; cuja composição compreende alho negro, obtido a partir da maturação do alho in natura, através de um processo de glicosilação não enzimática de proteínas, presentes naturalmente no alho e que se unem em um processo de caramelização, conhecido quimicamente como "Reação de Maillard"; vinagre; agente de viscosidade; temperos e óleo. Durante o processamento, a mistura é homogeneizada até que a consistência de condimento em suspensão líquida seja obtida.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG).
Publication Language: Portuguese (PT)
Filing Language: Portuguese (PT)