Patent Application
20220183336
The present invention refers to the field of edible substances of vegetal origin with salt properties, in general, and to edible substance with origin in halophyte plants, in particular.
The prior art includes several documents relating to the properties of halophyte plants in food, for example of the Salicornia plant, including as a substitute of salt in food, source of several nutrients.
The document US 20017021408 discloses a vegetal salt obtained from a halophyte plant whereby the plant is first harvested, the impurities are removed using seawater or salted water, is afterwards cut, extracted, compressed, dried and pulverized. In particular, it is referred the use of Salicornia brachiata. This process presents some constrains in terms of preservation of the original nutritional content of at least some species of halophyte plants. Moreover, a good execution of this process can result somewhat complex and expensive.
The document EP 1487283 B1 discloses a process for preparing salt of vegetal origin based upon, in particular the species Suaeda nudiflora and Salicornia brachiata. Said process includes the steps harvesting, washing and drying of the plant, the steps of separation so as to obtain a remaining biomass, mixture of the husk with the remaining biomass, followed by steps of transformation in coal with removal of the organic matter, and of incineration of the mixture of said husk and biomass.
The document EP 1684778 B1 discloses herbal extracts from Salicornia species and processes of preparation thereof, whereas the document WO 2005/115424 A1 discloses bioactive fractions obtained from the extracts of Salicornia. In particular, in both cases there is referred the use of the Salicornia brachiata.
The document EP 2144516 B1 discloses a salt derived from Salicornia and its production. In particular, the process includes the extraction of the plant in hot water and the centrifugation of the extract, whereby the supernatant is afterwards made pass through a filter membrane and is finally dried thereafter.
The document WO 2017/043914 A2 discloses a pharmacology composition comprising Salicornia as an active ingredient, and a functional food comprising said active ingredient. Also in this case, the substance derivate from the original plant is in the form of an extract, obtained by means of an extraction process in hot water or in ethanol.
The document “Avaliação do potencial da salicórnia ramosíssima para saladas frescas ou em pó (sal verde), Julião M., Dissertaçaó de Mestrado, Universidade do Algarve, evaluates the potential of use of the salicórnia ramosíssima in food as substitute of marine salt, submitted to different treatments and stored at several temperatures. In particular, in this study there has been characterized the Salicornia dry and ground for possible use as a spice. The reference to the drying and grinding process is merely indicative, whereby several possibilities and equipment are suggested, without details thereof.
The publication “Conheça os beneficios da planta descoberta em Santa Catarina que pode substituir o sal de cozinha”, Gauzbach, online, Jul. 25, 2015, refers the use of a vegetal species different from the present invention. Moreover, the publication describes the process of transformation of the Sarcocornia ambígua into a crystalized product.
The publication “Behavior of “green salt” from Salicornia Ramosissima and Sarcocornia perennis through storage”, Antunes et al, Acta Horticulturae, no 1194, pp. 777-784, 2018, refers several aspects associated with processing of the plant after harvest, including washing with sweet water and drying at 70° C. until constant weight, followed by grinding by sieve of 2 mm.
None of the documents in the prior art discloses a solution that provides an effective appropriation of organoleptic properties characteristic of halophyte plants, in particular of the Salicornia, and, therefore, by different types of substances.
The objective of the present invention is to provide a more efficient process of production of salted edible substances from halophyte plants, in particular of Salicornia.
This objective is attained according to the present invention by means of a process according to claim 1, whereby preferred embodiments are disclosed on the dependent claims.
In particular, the objective is attained by means of a process that includes providing a first quantity of halophyte plants, including the species Salicornia ramosissima, and carrying out a dehydration and grinding so as to obtain a salted edible substance of vegetal origin.
IN particular, said quantity of halophyte plants are not exposed to temperatures higher than 95° C., preferentially higher than 60° C., whereby it is particularly preferred when the dehydration is carried out in drying greenhouses only by natural heating and ventilation means.
It has proven as particularly advantageous when the process further includes a step of drainage at the ambient temperature, after washing said first quantity of halophyte plants, and before drying at temperature bigger than the ambient temperature.
In particular, the inclusion of the species Salicornia ramosissima proves itself as advantageous given the physical-chemical characteristics thereof, of the relatively reduced proportion of sodium relative to the total salinity content, and other nutrients present, with contribution to the use of the edible substance in food in general, and in the preparation of food as substitute for salt, in particular.
A related objective is to provide the use of a salted edible substance, different from marine salt, produced by means of a process according to the present invention.
This objective is attained according to the present invention by means of a use according to claim 10.
In particular, the salted edible substance comprises the species Salicornia ramosissima and is used as substitute of salt in food in general, including for preparing cold and hot food.
Another objective of the present invention is to provide a system of salted edible substances, in particular vegetal salt, presenting organoleptic proprieties characteristics of salt, but with more advantages in nutritional and functional terms.
This objective is solved according to the present invention by means of a system according to claim 12.
In particular, said system of salted edible substances includes the species Salicornia ramosissima and can include other edible substances.
The invention shall hereinafter be explained in greater detail based upon preferred embodiments and on the attached Figures.
The Figures show simplified schematic representations:
The present invention discloses a process for obtaining a salted edible substance (A) from halophyte plants.
As schematically represented in
According to a first aspect, said first quantity of halophyte plants (1) includes at least Salicornia ramosissima.
The process can include a step of dehydration of said quantity of halophyte plants (1), and of grinding said first quantity of halophyte plants (1), thereby obtaining said edible substance (A).
Said step of dehydration can be carried out in natural drying greenhouses, or in drying devices with supply of final energy.
Said step of grinding can include the use of a device adapted for grinding of vegetal matter 1, and for obtaining with a characteristic dimension in the range between 0.1 and 10 mm, preferentially between 0.3 and 5 mm.
The process further includes the step of supplying dosed portions of said salted edible substance (A) to respective recipients (2).
The process according to the present invention does not include the submission of said first quantity of halophyte plants (1) to a temperature above 95° C., preferentially above 60° C. In particular, it is preferred when the dehydration is carried out by means of natural heating and ventilation.
Moreover, the process further does not include the interaction of said first quantity of halophyte plants (1) with other substance besides water, preferentially salted water.
In particular, the salted edible substance (A) including the species Salicornia ramosissima has proved as advantageous given the physical-chemical characteristics thereof, the relatively reduced proportion of sodium relative to the salinity content, and further presence of nutrients, with contribution to the use of the edible substance in food in general, and in the preparation of food as substitute of salt, in particular.
A system of salted edible substances (A, A′) can include a plurality of substances that, as provided in a respective recipient (2), differ in at least one of the following parameters:
According to the preferred embodiment represented in
In particular, said harvest is carried out from spaces of aquaculture of Salicornia ramosissima in salted water, including natural spaces and built spaces.
After the harvest, there can be a step of washing the halophyte plants, using salted water for this purpose.
After the washing there can be a screening of the harvested matter so as to separate the halophyte plants from the remaining vegetal matters and eventual residues, as well as a first separation of part, so as to obtain said first quantity of halophyte plants (1).
As schematically represented in
The author verified that this first step of rest is important to ensure maintenance of the nutritional proprieties of the halophyte plants.
This first step of rest can be carried out with said first quantities of halophyte plants (1) provided in vertically disposed trays.
Said salted edible substances (A, A′) present an average salt value of 15 to 40 g per 100 g, preferentially an average salt value of 20 to 30 g, and an average sodium value smaller than 20 g per 100 g, preferentially an average sodium value smaller than 15 g per 100 g,
It is preferred when said salted edible substances (A, A′) differ in at least one of material shape, including of granulated type, of powder type, and colour.
It is preferred when said recipients (2, 2′) present a lid-like element adapted for closing the interior of the recipient (2, 2′) in sealed manner relative to humidity, a dosing disposition associated with the opening of the recipient (2, 2′) presenting at least one opening (21), or a grid of openings with a previously defined disposition, in a colourless transparent envelope.
In particular, said recipients (2, 2′) present an opening (21) adapted to the average dimension of particle of respective salted edible substances (A, A′). Moreover, said recipients (2, 2′) can present a single opening, or a grid of openings, for example of average dimension relatively smaller than in the case of a single opening.
Said salted edible substances (A, A′) comprise the species Salicornia ramosissima and can be used as substitute of salt in food in general, including in the preparation of cold and hot food.
| Number | Date | Country | Kind |
|---|---|---|---|
| 115324 | Feb 2019 | PT | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/PT2020/050008 | 2/18/2020 | WO | 00 |
