ES2387668B1 - PROCEDURE FOR THE GENERATION AND RETENTION OF AROMAS, AND DEVICE ASSOCIATED WITH THE SAME - Google Patents

Abstract

Procedure for the generation and retention of aromas, and device associated therewith, where said procedure comprises the following steps: #a) circulating a gas stream through at least one conduit (1a, 1b, 1e, 1d) of circulation ; #b) passing the gas stream through at least one container (2a, 2b, 2c) which comprises inside a flavored matter, so that the gas stream is impregnated with the aroma of said flavored matter, and gives rise to a scented stream; #c) passing the scented stream through at least one adsorbent (3) configured to retain the scent of said scented stream, so that at least one adsorbent product (4) is obtained which comprises the aroma of the aromatized stream; being able to be contributed to a certain food stimulating the sense of smell to the diner.

Description

Procedure for the generation and retention of aromas, and associated device

TECHNICAL FIELD OF THE INVENTION

The present invention relates to a process for the generation and retention of aromas, and the device associated therewith; which have application in the hospitality and catering sector.

This procedure and the associated device have the purpose of obtaining a product comprising a specific aroma, which can be contributed to a certain food, or be diffused in that same food or even in a certain environment; improving the tasting of nearby foods by stimulating the sense of smell at that moment; and all this by means of a simple procedure associated with a mobile device, of simple and economic elements, and highly versatile in terms of the range of aromas to be generated.

BACKGROUND OF THE INVENTION

By way of introduction, it is known that currently the world of cooking has experienced a boom in terms of food presentation techniques, as well as in culinary techniques that require very particular and elaborate procedures, preferably chemical; so that it is possible to stimulate both the sight and the taste of the consumer in each of the cooked dishes, and where this evolution has even served to improve the representation image of some countries.

But contrary to the evolution suffered to develop the senses of sight and taste, the sense of smell has been relegated to the background, and this has not been stimulated at the same speed as the other two senses; and it is in these last years when it has begun to investigate about the great gastronomic potential obtained by the combination of these three senses in a single dish, with the aim of offering dishes that interact with diners from three different senses: sight, taste and smell.

That is why it is necessary the appearance of a new procedure for the generation and retention of aromas that allows to provide both the food, and even the room where it is served, of a certain aroma; as well as the appearance of a device associated with said procedure, capable of generating and transporting a particular aroma to each of the foods or rooms, stimulating the smell of the diner and giving a greater degree of quality to the cooked dish or the room where it is served .

DESCRIPTION OF THE INVENTION

The present invention relates to a process for the generation and retention of aromas, and the device associated therewith; which allows, from a few stages and a series of elements that form the device of invention, to generate and transport a certain aroma until a product comprising such aroma is obtained, suitable to accompany a certain food or to be diffused in it or even diffused in it in a certain room, managing to stimulate the respective guests.

As for the process for the generation and retention of aromas that the invention proposes, it comprises the following steps:

a) Circulate a gas stream through at least one circulation duct, and can be extrapolated to liquids of preferably low density; b) passing the gas stream through at least one container comprising inside a flavored material, so that the gas stream is impregnated with the aroma of said flavored matter, and gives rise to a scented stream, where this aromatized matter can be found in any of the three states of matter: gas, liquid and solid; and depending on the type of matter, the aroma that emanates is different from one container to another; c) passing the aromatized stream through at least one adsorbent configured to retain the aroma of said flavored stream, so that at least one adsorbent product comprising the aroma of the flavored stream is obtained. and where the adsorbent product thus obtained can be transported with relative simplicity from one place to another without losing its aromatic properties.

It is observed how the described process comprises a reduced number of stages, and also allows to obtain a wide range of different aromas depending on the matter present in each container, see for example two

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containers where the first one contains in its interior water in liquid state, and the second one contains dry land; the gas stream comes into contact with the water in the first container and becomes wet; This moistened gas comes into contact with the earth of the second vessel and generates a characteristic aroma that is related to a day of heat that begins to rain, so that the aroma obtained contains fluvic and humic acids (organic molecules of natural origin). In this simple way, and following the steps described above, it is possible to obtain an aroma as particular as previously described; and in the same way for certain foods or stays different materials can be combined to achieve, for example:

-Truff in its own environment: aroma of holm oak and land where it comes from; -Figs in their own environment: aroma of fig leaves; -pigeon in cherry land: aroma in cherry land that evaporates in, for example, infusion; - oyster in sea aroma: sea aroma trapped in dry ice; -grove: aroma of orchard trapped in the ground.

The possibility is contemplated that once the adsorbent product is available, from step c), it can contemplate different alternatives, such as:

one.

 To throw at least part of said, at least one, adsorbent product towards a food; in this way the adsorbent product itself is thrown into the food and it is impregnated with the aroma of the adsorbent product, which is an edible adsorbent product such as, for example, common salt, tapioca, sugar or dry ice.

2.

 Provide heat to said at least one adsorbent product, so that its aroma is released; to later spread said aroma, either to the food itself or to a certain room. The possibility that the heat input is made without contact and by infrared energy or a hot water stream as a heat exchanger is contemplated.

In relation to the procedure described above, a device for the generation and retention of aromas is associated, comprising:

-

At least one circulation duct configured to circulate a gas stream inside; said conduit being connected to

-

at least one container comprising a flavored matter, so that the gas stream is impregnated with the aroma of said flavored matter, and gives rise to a scented stream; Y

-

wherein said, at least one, conduit, or other independent conduit, is connected at one end to said, at least one, container, and at the other end is connected to at least one adsorbent configured to retain the aroma of said flavored stream , so that at least one adsorbent product comprising the aroma of the aromatized stream is obtained.

It is observed that the device is directly related to the process of generation and retention of aromas; being a device of simple and economic elements; suitable to be transported from one place to another without difficulty, and that can be configured in different ways such as comprising a single gas circulation conduit, so that it can come into contact with the aroma of each container without more than making slight perforations in the common area between the container and the tube; or on the contrary comprising several conductive tubes that join the gas located inside through the interior space of each container.

The possibility is contemplated that said at least one gas flow circulation conduit comprises at least one pumping element; so that step a) is carried out through said at least one pumping element. Improving the speed of aroma generation in a simple and simple way.

Additionally, the possibility is contemplated that said at least one gas flow circulation conduit comprises at least one filter; it can be contemplated that following stage a), and prior to stage b), the process comprises passing the gas stream through said at least one filter. Absorbing unwanted particles from the circulation gas, and where the filter is preferably an activated carbon filter, which requires little maintenance and is economical to replace once its useful life ends.

As regards the possibility of including several containers with different aromatic matter, the possibility that at least one valve element is located between at least two containers is contemplated; being able to vary the way to go by the gas stream and, therefore, the aroma to obtain; where the most used valves are three valves

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tracks.

The possibility is contemplated that said at least one adsorbent comprises a layer of cotton and a solid adsorbent material; Preferably, the adsorbent will be formed by a first layer of cotton, a solid adsorbent material, and a second layer of cotton where the gas stream leaves once de-aromatized when the aroma is adsorbed by said adsorbent; This type of adsorbent is very simple to manufacture and exceeds all the requirements described above, in the line of being able to be transported easily and economically viable.

Finally, and in relation to the possibility of extracting the aroma of the adsorbent product, the device object of the invention comprises at least one heat generating element configured to provide heat to said at least one adsorbent product; wherein said heat generating element may be configured to provide heat without contact with the adsorbent product and by infrared energy or a stream of hot water as a heat exchanger.

Thus, according to the described invention, the process for the generation and retention of aromas, and the device associated therewith, constitute an important novelty in devices and procedures suitable for transporting aromas to a specific location, and resolving, fully satisfactory, the need previously stated, in the line of generating and retaining aromas to later be contributed both to the food, and even to the room where it is served; stimulating the smell of the diner and giving a greater degree of quality to the cooked dish, or to the room where it is served.

DESCRIPTION OF THE DRAWINGS

To complement the description that is being made, and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical realization thereof, a set of drawings is accompanied as an integral part of said description. where for illustrative and non-limiting purposes, the following has been represented:

Figure 1.- Shows a schematic view of the device for the generation and retention of aromas object of the invention.

Figure 2.- Shows a front view of the device for the generation and retention of aromas object of the invention.

Figure 3.- Shows a rear view of the device for the generation and retention of aromas object of the invention, where the regulating valves of the direction of the flow of the gas stream are appreciated.

PREFERRED EMBODIMENT OF THE INVENTION

In view of the figures, it can be seen how in one of the possible embodiments of the device for the generation and retention of aromas that the invention proposes, it comprises:

-

A plurality of circulation ducts (1a, 1b, 1c, 1d), configured to circulate

inside a gas stream; and where each conduit is connected (1a, 1b, 1c, 1d) to

-

three containers (2a, 2b, 2c) that respectively comprise a material inside

flavored, so that the gas stream is impregnated with the aroma of said matter

flavored, and gives rise to a scented stream; Y

-

where the last conduit (1d) is connected at one end to one of the containers

(2c), and at the other end is connected to a solid adsorbent (3), which is

configured to retain the aroma of said flavored stream, so that it is obtained

an adsorbent product (4) comprising the aroma of the aromatized stream.

As for the adsorbent (3), it comprises a tubular shape and is formed by two layers of cotton, and in between a solid common salt-like adsorbent material; so that the aromatized stream penetrates through one of the layers of cotton, it passes through the adsorbent, so that it attracts and retains on its surface the aromatic molecules or ions from the aromatic stream, to subsequently pass through the last layer of cotton.

Additionally, different elements that are part of the device object of the invention, such as:

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o The first gas flow circulation duct (1a) comprises a conventional pumping element (5); in order to force the movement of the gas stream and accelerate the process of capturing the corresponding aroma.

The same first conduit (1a) for the circulation of the gas stream comprises an active carbon filter (6) to eliminate possible particles that affect the correct performance of the device in question.

o With the intention of regulating the direction and flow of each of the gas streams, a plurality of two- and three-way valves (7) preferably located between each pair of vessels (2a, 2b, 2c) is observed in Figure 3 ).

Finally, and with the intention of extracting the aroma of the adsorbent product, the device object of the invention comprises a heat generating element (8) configured to provide heat to the adsorbent product (4); wherein said heat generating element (8) is configured to provide heat without contact with the adsorbent product

(4) by infrared energy; so that the aroma of the adsorbent product (4) is released and allows the subsequent diffusion of the aroma.

In view of the characteristics of the device shown in the figures, the procedure associated therewith It comprises the following stages:

a) Circulate the gas stream through the pumping element (5) through the plurality of ducts (1a, 1b, 1c, 1d) of circulation; b) passing the gas stream through each of the vessels (2a, 2b, 2c) comprising, respectively inside, a flavored matter, so that the gas stream is impregnated with the aroma of said flavored matter, and gives rise to a scented stream; c) passing the aromatized stream through a solid adsorbent (3) configured to retain the aroma of said flavored stream, so that an adsorbent product (4) comprising the aroma of the scented stream; d) providing heat to said adsorbent product (4) by means of the heat generating element (8), so that releases the aroma of the adsorbent product (4); Y e) spread said aroma to a specific food.

In view of this description and set of figures, the person skilled in the art will be able to understand that the realizations of the The invention that has been described can be combined in multiple ways within the object of the invention. The The invention has been described according to some preferred embodiments thereof, but for the person skilled in the art. it will be apparent that multiple variations can be introduced in said preferred embodiments without exceeding the object of the claimed invention.

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Claims (12)

1.-Procedure for the generation and retention of aromas, characterized in that it comprises the following stages: a) circulating a gas stream through at least one conduit (1a, 1b, 1c, 1d) of circulation; b) passing the gas stream through at least one container (2a, 2b, 2c) which comprises in its interior a flavored matter, so that the gas stream is impregnated with the aroma of said flavored matter, and gives place at a scented stream; c) passing the aromatized stream through at least one adsorbent (3) configured to retain the aroma of said flavored stream, so that at least one adsorbent product (4) comprising the aroma of the aromatized stream. 2. Method according to claim 1, characterized in that step a) is carried out through at least one pumping element (5) of said gas stream. 3. Method according to any of the preceding claims, characterized in that following the stage a), and prior to stage b), the process comprises passing the gas stream through the minus a filter (6). 4. Method according to any of the preceding claims, characterized in that following the step c) comprises throwing at least part of said at least one adsorbent product (4) into a food. 5. Method according to any of claims 1 to 3, characterized in that following the step c) includes the following stages: d) providing heat to said at least one adsorbent product (4) so that its aroma is released; Y e) spread said aroma. 6.-Device for the generation and retention of aromas, characterized by comprising at least one circulation duct (1a), configured to circulate a gas stream inside; said conduit (1a) being connected to at least one container (2a, 2b, 2c) comprising a flavored matter, so that the gas stream is impregnates the aroma of said flavored matter, and gives rise to a scented stream; Y where said, at least one, conduit (1a) or other independent conduit (1b, 1c, 1d) is connected by a end to said, at least one, container (2a, 2b, 2c), and at the other end is connected to at least one adsorbent (3) configured to retain the aroma of said flavored stream, so that it is obtained by less an adsorbent product (4) comprising the aroma of the aromatized stream. 7. Device according to claim 1, characterized in that said at least one conduit (1a, 1b, 1c, 1d) of Gas stream circulation comprises at least one pumping element (5). 8. Device according to any of claims 6 and 7, characterized in that said, at least one, conduit (1a, 1b, 1c, 1d) of circulation of the gas stream comprises at least one filter (6). 9. Device according to any of claims 6 to 8, characterized in that at least one valve element (7) is located between at least two containers (2a, 2b, 2c). 10. Device according to any of claims 6 to 9, characterized in that said at least one adsorbent (3) comprises a layer of cotton and a solid adsorbent material. 11. Device according to any of claims 6 to 10, characterized in that it comprises at least one heat generating element (8) configured to provide heat to said at least one adsorbent product (4). ES 2 387 668 Al ES 2 387 668 Al SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201130079 SPAIN Date of submission of the application: 01.25.2011 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: G01N1 / 22 (2006.01) B01D46 / 00 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

US 5214998 A (KONOEDA SABURO et al.) 01.06.1993, 1-4.6-9

column 2, line 25 - column 4, line 42; Example 1; Figure 1.

Y

5.11

Y

US 5965803 A (CHINN JR JOHN W et al.) 12.10.1999, 5.11

column 2, lines 42-51.

TO

JP 2000053992 A (HASEGAWA T CO LTD) 22.02.2000, 1-11

summary; Figure 1.

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 14.09.2012

Examiner J. A. Fish Aguado Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE Minimum documentation searched (classification system followed by classification symbols) G01N, B01D Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC  WRITTEN OPINION Date of Written Opinion: 14.09.2012 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 3, 5, 8, 9, 10, 11 1, 2, 4, 6, 7 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 10 1-9.11 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. WRITTEN OPINION  1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

US 5214998 A (KONOEDA SABURO et al.) 01.06.1993

D02

US 5965803 A (CHINN JR JOHN W et al.) 12.10.1999

 2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The application refers to a procedure and a device intended for the generation and retention of aromas in which the matter from which the aroma is extracted is in a container through which a gas stream is passed, which captures the aroma of said matter and leads it to an adsorbent material where said aroma accumulates. Among the alternatives of the invention is the extraction of the aroma of the adsorbent material by means of heat and its subsequent diffusion. D01 refers to a device and the corresponding procedure for extracting the aroma of a material that is contained in a chamber (30) through which a stream of gas from a medium where it is stored (10) is passed. The aroma extracted from said material is retained by a system of successive washes of the gas stream which is passed through bubbling through bottles (61, 62, 63) with an adsorbent solution (71, 72, 73). D02 refers to a device in which an odor is collected, stored and preserved in an adsorbent material that covers the inner surface of a flexible container which in turn is inside a rigid container. The odor stored in said adsorbent material can be extracted later since the device has means to heat the adsorbent medium and desorb the substances that make up the odor. D01 collects in full the steps of the process of claim 1 of the application since it includes the successive operations of passing a gas stream that is conducted through a container containing an aromatic material and that is impregnated with the aroma to pass next by an adsorbent material that retains the aroma of the aromatized stream and that ultimately constitutes a product that contains the aroma extracted from the aromatic material. Claim 2 refers to the gas stream being circulated by a pumping element. D01 also contemplates the existence of a pumping element (16) to pass the gas through the matter from which the aroma is extracted. Claim 3 of the application relates to a filter through which the gas stream is passed prior to its passage through the chamber where the matter from which the aroma is extracted is located. In view of the description, said filter has the function of removing unwanted particles from the circulation gas from the gas stream. Although it does not contemplate said filter, D01 starts from a controlled composition gas and prefers the use of an inert gas essentially free of particles. The need for the transfer gas to be clean of substances that could contaminate the aroma to be extracted is evident. Consequently, the use of a filter would be an option of common knowledge in the technical field that the person skilled in the art would apply to clean the transfer gas. Claim 4 of the application relates to the subsequent transfer of the captured aroma in the adsorbent material to a food. Experimental example 1 of D01 also specifically refers to the use of the adsorbent material obtained to provide coffee aroma in food. In fact, Tables 1 and 2 refer to the results obtained by applying the invention of D01 with the results of other procedures. Claim 5 of the application relates to additional steps of the process of the invention in which the adsorbent material in which the aroma has been captured is heated and then diffused. D02 also refers to the heating of the adsorbent medium in which the odor is retained for later diffusion. The expert in the technical field who needs to extract the aroma of the adsorbent material would apply the means described by D02 to achieve that end. Claim 6 of the application relates to the device in which the procedure of the preceding claims is carried out. D01 also refers to a system that has all the elements referred to in this claim. Claim 7 of the application relates to the presence of a pumping element in the gas circulation ducts. D01 also refers to said pumping element (16). Claim 8 of the application refers to the presence of a filter in the supply lines of the circulation gas to avoid the presence of unwanted particles. D01 understands the need to use a gas that does not interfere with the aroma to be extracted and suggests the supply of an inert gas for aroma extraction. In any case, the use of a filter is an option of common knowledge and would be an option that the expert in the technical field would apply in order to avoid contamination of the aroma with unwanted particles.  WRITTEN OPINION Claim 9 of the application relates to the presence of valves between the containers. The use of valves in the control of the circulation of gases belongs to the common knowledge, in fact D01 and D02 also contemplate the use of valves and the expert in the technical field, given the need to control the circulation of the gas, would insert valves between the containers Claim 10 of the application relates to the adsorbent comprising a layer of cotton and a solid adsorbent material. None of the documents considered relevant cite cotton as one of the materials that make up the adsorbent material, nor in its function of support, container or container, nor as adsorbent material. While D01 applies adsorbent solutions to retain the aroma, D02 refers to TEDLAR as a preferred commercial material and to activated carbon and polymeric materials as adsorbent material. Claim 11 of the application relates to the presence of a heat generating element to provide it to the adsorbent material. As for claim 5, D02 also refers to the heating of the adsorbent medium in which the odor is retained for later diffusion. The expert in the technical field who needs to extract the aroma of the adsorbent material would apply the means described by D02 to achieve that end. Accordingly, claims 1, 2, 4, 6, 7 are considered to have no novelty or inventive activity, claims 3, 5, 8, 9 and 11 are novel but lack inventive activity and claim 10 is new and has activity inventive according to articles 6 and 8 of the Patent Law.