ES2299328A1 - Method for preparing grape jelly, involves obtaining proper maturation of grapes controlled periodically with basic components of sugars, acids and colorants at its optimum rate - Google Patents

Abstract

The grape jelly preparing method involves obtaining a proper maturation of grapes controlled periodically with the basic components of sugars, acids and colorants at its optimum rate. The grapes are harvested in bunch and oxidation is avoided, where grapes are subjected to environment of cold-heat between 60-70 degrees for the dissolution of its components separating juice and sap. A seaweed Agar Agar is added after fine sieving, and the dissolved mixture is packaged in bottles or glass jars.

Description

Procedure of elaboration of grape meat Bobal and other qualities.

Object of the invention

The present invention relates to the elaboration of a process with preferably Bobal type grapes enriched with seaweed agar agar, with a great contribution amount of micro nutrients and trace elements of great value, which in if they correct the deficiencies of the organism, being the result obtaining a dietary food that combines what best of land and sea, offering a high content in substances beneficial to the user's health, consisting of incorporate into the product:

       \ dotable {\ tabskip \ tabcolsep # \ hfil \ tabskip0ptplus1fil \ dddarstrut \ cr} {
 Antioxidants. \ Cr Sweet Polyphenols. \ Cr Dyes
anthocyanins. \ cr Resveratrol. \ cr Tartaric and malic acids. \ cr
Seaweed agar-agar.
 \ hskip2,9cm \ cr}
    

In addition to its delicious taste, it is a food nutritious, very digestive, whose consumption prevents and combats cardiovascular diseases considerably reducing the cholesterol and also has the important properties of Resveratrol that due to its high antioxidant content incorporating  polyphenols and anthocyanins, is an ideal food supplement for help prevent cardiovascular disease, since the last medical studies on Resveratrol indicate this, In addition to providing other biological effects on the body as its anti-inflammatory, anti-tumor and antioxidant activity.

Background of the invention

The prior art contemplates the existence of various products obtained with grapes, to obtain Preferred wines, vinegars and other similar products characteristics, even the treatments of the grapes are known to obtain compotes, meat from the grapes themselves packed for later consumption as well as for other applications, but in no case has been studied obtaining a nutrient product combined with other food products for therapeutic purposes, which in the case at hand, deals with the combination of meat from Bobal grapes with seaweed Agar Agar with lots of micro nutrients and antioxidants that are a great novelty in the market as well as in the treatment of Bobal ink grape meat As a great natural food.

Description of the invention

The procedure for the elaboration of Bobal grape meat and other types of grapes object of the present invention, incorporates a treatment process consisting in obtaining the correct maturation of the grape periodically controlled so that when its main basic components of sugars (glucose-levulose), acids (tartaric-malic) and colorants (anthocyanins-resveratrol), are in their optimum percentage, they should be collected avoiding breakage in the clusters to avoid premature oxidation, leaving the grapes thus collected in disposal for its treatment and elaboration of the product as raw material in the best
conditions for treatment

The harvest of black grapes Bobal is they extract their integral components which is a new product and healthy with high Resverairol content and enriched with trace elements from seaweed, obtaining a 100% natural product that does not contain any chemical additives or artificial preservative

As main health benefits, there are to record that due to its high content in Resveratrol (antioxidant), polyphenols and anthocyanins, is a complement ideal food to help prevent disease cardiovascular, in addition to providing other biological effects about the organism as its anti-inflammatory, antitumor and antioxidant

Preferred embodiment of the process of the invention

As we have been advocating, the process of processing, initially requires fruit ripening maintaining periodic control, so that when your basic main components in sugars (glucose-levulose-resveratrol), is they are at their optimum percentage, in which case they will proceed to the harvest.

Special care must be taken to respect the fruit in order to avoid breaks in clusters and berries, avoiding this way the premature oxidations that detract quality from final product, being advised to collect in boxes or on the contrary in vehicles of small quantity in case of collecting in bulk.

Then in the processing cellar will wash the fruit and then proceed to its slipped and slightly crushed. During this manipulation they will be added minimum dose of an authorized oenological product, for the purpose of avoid oxidation, controlling oxidases.

Once the aforementioned process has been carried out with previously, the dough will be subjected to environment cold-heat between 60/70 degrees, obtaining the dissolution of all its components, so valuable and completely natural, without incorporating any chemical additive, for its natural physical process

The packaging of the product obtained will be carried out once the juice-juice has been separated and fine sieved, adding the doses of Agar Agar seaweed, working the mixture for its dissolution and homogenization, to then proceed to its packaging in glass jars or jars with procedure of pasteurization, being able to use another type of packaging that offers all the guarantees within the norms and laws in force, although it is recommended to use in
crystal.

Similarly, grape meat may be used white top quality mainly muscat and others not determined, being its elaboration system similar to the one used in the Bobal grape, however in this case it is necessary enrich the grape with real natural food products dietary and healthy interest, such as honey pollen, wheat germ, soy and its derivatives with high lipid value unsaturated, fibers, vegetable proteins, beta-carotenes, chlorophylls, all to correct eating deficiencies Current human beings.

During the harvest of the harvest that usually have a duration of 30 to 40 days, it is necessary to make a balance of needs, elaboration by campaign, in order to maintain a balance between consumption and available volume, being of maximum importance the total volume to elaborate, to maintain the consumption with the highest quality throughout the campaign until linking with the following

In order to achieve this balance, cold store, protected by high concentration equipment empty, to maintain the quality of the fruit with full warranty and thus to guarantee the consumer a natural product with a constant quality

Once fully described each and every one of the parts that constitute the procedure for the elaboration of Bobal grape meat and other qualities object of the present registration, we only have to record the possibility of incorporate in the process greater or lesser percentage of parts of which is composed and variety in its own components, provided and when the alterations and percentage of its components are not capable of altering the essential points to which the present invention patent registration.

Claims (4)

1. Procedure for the elaboration of Bobal grape meat and other qualities of which the grapes will be controlled in their elaboration periodically and in which their mainly basic components of sugars, acids and dyes are in their optimum percentage for their collection, characterized by the realization of a washing of the fruit with subsequent skidding and light squeezing, adding during this manipulation minimum doses of oenological products authorized in order to avoid oxidation by controlling oxidases. 2. Procedure for the elaboration of Bobal grape meat and other qualities according to the previous claim, characterized in that following the process, the dough obtained will be subjected to a cold-heat environment up to temperatures between 60/70 degrees obtaining the dissolution of all its such valuable and completely natural components without any chemical additive when performed through a physical process. 3. Procedure for the elaboration of Bobal grape meat and other qualities according to the previous claims characterized in that the packaging of the product obtained will be carried out once the juice-juice has been separated and fine sieved, adding the doses of seaweed Agar Agar, so that Once dissolved and homogenized, it will be packaged in jars or jars, preferably glass with pasteurized finish. 4. Procedure for the elaboration of Bobas grape meat and other qualities according to the first claim, characterized by obtaining grape meat of other types of white meat grape mainly muscat, in whose elaboration system various enrichment products are incorporated into foods of true dietary and healthy interest constituted among others by honey pollen, wheat germ, soybeans and their derivatives with high value in unsaturated lipids, fiber, vegetable proteins, beta-carotenes and chlorophylls as food corridors.