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1. WO2021221520 - A METHOD OF PRODUCING FLAVORED SALTS AND FOOD SEASONING THEREFROM

Publication Number WO/2021/221520
Publication Date 04.11.2021
International Application No. PCT/PH2020/050017
International Filing Date 07.12.2020
IPC
A23L 27/00 2016.1
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
A23L 27/10 2016.1
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
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
A23L 27/40 2016.1
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
40Table salts; Dietetic salt substitutes
A23L 31/00 2016.1
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
31Edible extracts or preparations of fungi; Preparation or treatment thereof
A23L 17/00 2016.1
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
A23L 17/40 2016.1
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
40Shell-fish
CPC
A23L 17/40
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
40Shell-fish
A23L 17/60
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
60Edible seaweed
A23L 27/10
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
A23L 27/40
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
40Table salts; Dietetic salt substitutes
A23L 31/00
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
31Edible extracts or preparations of fungi; Preparation or treatment thereof
Applicants
  • DEPARTMENT OF SCIENCE AND TECHNOLOGY (DOST) - INDUSTRIAL TECHNOLOGY AND DEVELOPMENT INSTITUTE (ITDI) [PH]/[PH]
Inventors
  • BRIONES, Annabelle V.
  • CARANDANG, Maricar B.
  • GARCIA, Nadine Kristel A.
  • AZANZA, Maria Patricia V.
  • ALFUEN, Ara Antonette
Agents
  • FORTUN NARVASA & SALAZAR
Priority Data
1202005012130.04.2020PH
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) A METHOD OF PRODUCING FLAVORED SALTS AND FOOD SEASONING THEREFROM
(FR) PROCÉDÉ DE PRODUCTION DE SELS AROMATISÉS ET ASSAISONNEMENT ALIMENTAIRE OBTENU À PARTIR DE CEUX-CI
Abstract
(EN) This invention teaches the production of flavored or gourmet salts that incorporates flavors coming from the combined extracts of Caulerpa lentillifera seaweed, shrimp head, and shiitake variety of mushroom. It also provides flavored or gourmet salts having each of these individual flavors. One embodiment provides of this invention teaches the process comprising the steps of preparing a brine solution by dissolving rock salt; filtering the brine solution; preparing the ground seaweed and water, ground mushroom and water, and ground shrimp heads and water; and bringing the brine solution and the mixture to a boil until salt crystallizes. The flavored or gourmet salts from the process is also claimed.
(FR) La présente invention concerne la production de sels aromatisés ou gastronomiques qui comprennent des arômes provenant d'extraits combinés d'algues Caulerpa lentillifera, de tête de crevette et d'une variété de champignon appelée shiitaké. L'invention concerne également des sels aromatisés ou gastronomiques ayant chacun de ces arômes individuels. Un mode de réalisation concerne le procédé comprenant les étapes consistant à préparer une solution de saumure par dissolution de sel gemme; filtrer la solution de saumure; préparer les algues broyées et l'eau, le champignon broyé et l'eau, et les têtes de crevettes broyées et l'eau; et porter la solution de saumure et le mélange à une ébullition jusqu'à ce que le sel cristallise. L'invention concerne également les sels aromatisés ou gastronomiques obtenus selon le procédé.
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