ES2366221B1 - Antioxidant food fiber and procedure for obtaining it. - Google Patents
Antioxidant food fiber and procedure for obtaining it. Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A23L1/3081—
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- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Fibra alimentaria antioxidante y procedimiento para su obtención.#Se obtiene de la piel secada o tostada del grano de un fruto seco de cáscara dura.Antioxidant food fiber and procedure for obtaining it. # Obtained from the dried or roasted skin of the grain of a hard-shell dried fruit.
Description
Fibra alimentaria antioxidante y procedimiento para su obtención. Antioxidant food fiber and procedure for obtaining it.
Fibra alimentaria antioxidante y procedimiento para su obtención caracterizada porque se obtiene de la piel secada Antioxidant food fiber and procedure for obtaining characterized because it is obtained from dried skin
o tostada del grano de un fruto seco de cáscara dura. or toast the grain of a hard-shell dried fruit.
Antecedentes de la invención Background of the invention
Se conocen en el estado de la técnica algunos estudios de investigadores en relación con la obtención de fibras antioxidantes en relación a frutas frescas mediterráneas y tropicales, así como de algas. Some studies of researchers in relation to obtaining antioxidant fibers in relation to fresh Mediterranean and tropical fruits, as well as algae, are known in the state of the art.
La importancia de una dieta equilibrada es conocida pero la forma actual de vida hace difícil cumplir con unos hábitos saludables. Los consumidores están preocupados por su salud, de manera que demandan ingredientes que lapromuevan. Éste hecho ha derivado en los últimos años en un incremento notable del consumo de productos funcionales, viéndose especialmente favorecido el mercado de la fibra alimentaria. La industria alimentaria ha desarrollado nuevos alimentos enriquecidos en fibra para suplir el déficit de este componente en la dieta. Al respecto, se ha relacionado una dieta pobre en fibra con una mayor incidencia en cánceres gastrointestinales. La evidencia científica sobre este tema está aumentando y cada vez existe más información sobre la composición química de la fibra alimentaria y su papel en la prevención de ciertas enfermedades como el cáncer, las enfermedades cardiovasculares, la diabetes y ciertos desordenes del tracto gastrointestinal. The importance of a balanced diet is known but the current way of life makes it difficult to comply with healthy habits. Consumers are concerned about their health, so they demand ingredients that they promote. This fact has led to a significant increase in the consumption of functional products in recent years, with the food fiber market being especially favored. The food industry has developed new fiber-enriched foods to replace the deficit of this component in the diet. In this regard, a low-fat diet has been associated with a higher incidence in gastrointestinal cancers. Scientific evidence on this subject is increasing and there is increasing information about the chemical composition of the food fiber and its role in the prevention of certain diseases such as cancer, cardiovascular diseases, diabetes and certain disorders of the gastrointestinal tract.
La industria alimentaria genera anualmente una gran cantidad de subproductos que no son aprovechados o se utilizan para alimentación animal u otros fines. Algunos de estos subproductos se eliminan pero su contenido en nutrientes y otras sustancias bioactivas los hacen susceptibles de ser considerados como materia prima de interés para la elaboración o enriquecimiento de otros alimentos. El aprovechamiento de estos subproductos puede servir para obtener un valor añadido de los productos donde podrían incluirse, mejorando sus características sensoriales, equilibrándolos en cuanto a las necesidades nutritivas, así como elaborando alimentos funcionales. The food industry annually generates a large number of by-products that are not used or used for animal feed or other purposes. Some of these by-products are eliminated but their nutrient content and other bioactive substances make them susceptible of being considered as a raw material of interest for the elaboration or enrichment of other foods. The use of these by-products can be used to obtain an added value of the products where they could be included, improving their sensory characteristics, balancing them in terms of nutritional needs, as well as developing functional foods.
Las fibras alimentarias más difundidas en el mercado son las obtenidas a partir de cereales. Sin embargo, en los últimos años, se están desarrollando y comercializando fibras procedentes de frutas que en general presentan una mayor calidad nutricional que las de cereales debido a una composición más equilibrada y a la presencia de pequeñas cantidades de compuestos bioactivos asociados a la matriz de fibra (vitaminas, tocoferoles, polifenoles, fitoesteroles, etc.). La fibra antioxidante es un producto que combina las propiedades de la fibra y de los antioxidantes naturales, permitiendo que un solo producto presente los efectos positivos de ambos (Saura-Calixto F. J Agric Food Chem 1998; The most widespread food fibers in the market are those obtained from cereals. However, in recent years, fibers from fruits that generally have a higher nutritional quality than those of cereals are being developed and marketed due to a more balanced composition and the presence of small amounts of bioactive compounds associated with the fiber matrix (vitamins, tocopherols, polyphenols, phytosterols, etc.). The antioxidant fiber is a product that combines the properties of the fiber and natural antioxidants, allowing a single product to present the positive effects of both (Saura-Calixto F. J Agric Food Chem 1998;
46: 4303-4306). 46: 4303-4306).
Se conoce en el estado de la técnica la Patente Española nº 9702397 “Concentrado de fibra dietética antioxidante natural de uva y su procedimiento de obtención”, del año 1997, a nombre del CONSEJO SUPERIOR INVESTIGA-CIONES CIENTÍFICAS et al, que se refiere a un concentrado de fibra dietética antioxidante natural de uva y su procedimiento de obtención. Se ha desarrollado un procedimiento de obtención de fibra dietética antioxidante natural en polvo a partir de uvas, subproductos de la vinificación o de la elaboración de zumo de uvas que presentan un alto contenido de fibra dietética total (65 a 80) y de compuestos bioactivos asociados (15 a 25). Durante su preparación sólo se han utilizado métodos físicos que permiten preservar la actividad biológica de los compuestos asociados. La actividad antioxidante de 1 g. de estas fibras expresada como capacidad de inhibición de la oxidación lipídica y captación de radicales libres resulta equivalente a 200-400 mg y 50-100 mg de vitamina E, respectivamente. The Spanish Patent No. 9702397 "Concentrate of natural antioxidant dietary fiber of grape and its method of obtaining" is known in the state of 1997, in the name of the SUPERIOR COUNCIL RESEARCH-SCIENCES et al, which refers to a natural antioxidant dietary fiber concentrate of grape and its process of obtaining. A procedure for obtaining natural antioxidant dietary fiber powder has been developed from grapes, by-products of winemaking or the production of grape juice that has a high total dietary fiber content (65 to 80) and associated bioactive compounds (15 to 25). During its preparation, only physical methods have been used to preserve the biological activity of the associated compounds. The antioxidant activity of 1 g. of these fi bers, expressed as the ability to inhibit lipid oxidation and free radical uptake, is equivalent to 200-400 mg and 50-100 mg of vitamin E, respectively.
Breve descripción de la invención Brief Description of the Invention
La presente invención pertenece al sector de las fibras alimentarias antioxidantes. The present invention belongs to the antioxidant food fiber sector.
El documento más cercano es la Patente Española nº 9702397. En dicho documento se hace referencia a la obtención de una fibra alimentaria antioxidante de una fruta fresca, la uva, en concreto de su zumo. The closest document is Spanish Patent No. 9702397. This document refers to obtaining an antioxidant food fiber from a fresh fruit, the grape, specifically its juice.
En la presente invención se obtiene de la piel de un fruto seco, ya secada o tostada, es decir, inferior a 4% de humedad. In the present invention it is obtained from the skin of a dried fruit, already dried or roasted, that is, less than 4% moisture.
En la actualidad este tipo de pieles se emplean como alimento para animales, sin ningún tipo de rendimiento económico para las empresas que se dedican a la producción de frutos secos, en concreto de almendras y avellanas. Currently, this type of skins are used as animal feed, without any economic performance for companies that are engaged in the production of nuts, specifically almonds and hazelnuts.
Los inventores han observado que tanto las pieles de almendra como de avellana presentan una composición única que consta de una serie de polisacáridos (celulosas, hemicelulosas, etc.) así como de compuestos bioactivos asociados que la convierten en una fibra antioxidante de especial interés, ya que se puede aplicar como ingrediente en alimentos y bebidas para enriquecerlos en fibra alimentaria y simultáneamente prevenir la oxidación de grasas, y como suplementos dietéticos destinados tanto a personas sanas como a personas que precisen tratamiento de trastornos intestinales, hipercolesterolemia, hiperglucemia u obesidad. The inventors have observed that both almond and hazelnut skins have a unique composition consisting of a series of polysaccharides (celluloses, hemicelluloses, etc.) as well as associated bioactive compounds that make it an antioxidant fiber of special interest, since which can be applied as an ingredient in foods and beverages to enrich them in food fiber and simultaneously prevent the oxidation of fats, and as dietary supplements for both healthy people and people who need treatment of intestinal disorders, hypercholesterolemia, hyperglycemia or obesity.
La fibra antioxidante de la presente invención fermenta lentamente y de forma incompleta en el colon, produce efectos favorables en la función colónica, el hábito del intestino, el tránsito, así como en el metabolismo y el balance de la flora en el intestino grueso por lo que podríamos clasificarla como fibra prebiótica antioxidante. Los prebióticos son alimentos o ingredientes capaces de modular la microflora del colon y se caracterizan por su resistencia a la acidez gástrica, a la hidrólisis de las enzimas gástricasyala absorción gastrointestinal. Son fermentables por la microflora intestinal y causan una estimulación selectiva del crecimiento o actividad de bacterias asociadas al bienestar. The antioxidant fiber of the present invention slowly and incompletely ferments in the colon, produces favorable effects on colonic function, bowel habit, transit, as well as on the metabolism and balance of the fl ow in the large intestine. that we could classify it as a prebiotic antioxidant fiber. Prebiotics are foods or ingredients capable of modulating the micro fl ow of the colon and are characterized by their resistance to gastric acidity, the hydrolysis of gastric enzymes and gastrointestinal absorption. They are fermentable by the intestinal micro fl ow and cause a selective stimulation of the growth or activity of bacteria associated with well-being.
Es un objeto de la presente invención una fibra alimentaria antioxidante caracterizada porque se obtiene de la piel secada o tostada del grano de un fruto seco de cáscara dura. An object of the present invention is an antioxidant food fiber characterized in that it is obtained from the dried or roasted skin of the grain of a hard-shell dried fruit.
Es un objeto adicional de la presente invención un procedimiento para la obtención de una fibra alimentaria antioxidante caracterizada porque en una primera fase se seca o se tuesta el grano de un fruto seco de cáscara dura, quedando seca o tostada la piel del mismo con una humedad inferior al 4% y en una segunda fase se tritura la piel seca It is a further object of the present invention a process for obtaining an antioxidant food fiber characterized in that in a first phase the grain of a hard-shell dried fruit is dried or roasted, the skin thereof being dried or roasted with a moisture less than 4% and in a second phase the dry skin is crushed
o tostada obtenida con un tamaño de partícula inferior a 300 μm. or toast obtained with a particle size of less than 300 μm.
Concreta realización de la presente invención Concrete embodiment of the present invention
Así, en una concreta realización, la presente invención se aplica a los granos de frutos secos de cáscara dura. En esta realización, como se verá más tarde, se tomarán como ejemplos avellanas tostadas y almendras repeladas, para poder mostrar ejemplos de pieles tanto tostadas como secadas. Thus, in a specific embodiment, the present invention applies to hard-shell nut kernels. In this embodiment, as will be seen later, roasted hazelnuts and repelled almonds will be taken as examples, in order to show examples of both roasted and dried skins.
Para la obtención del producto se puede partir de pieles de almendras de diferentes variedades (como por ejemplo: Marcona, Largueta, Ferragnes, California, Común) procedentes del repelado industrial, las cuales presentan una humedad de entre un 62-66%. Seguidamente se secan, preferiblemente en un horno industrial a temperatura de 60-70ºC, hasta una humedad final menor al 4%, se trituran y tamizan. To obtain the product you can start with almond skins of different varieties (such as: Marcona, Largueta, Ferragnes, California, Common) from industrial repellents, which have a humidity of between 62-66%. They are then dried, preferably in an industrial oven at a temperature of 60-70 ° C, to a final humidity of less than 4%, crushed and sieved.
Una alternativa del proceso de obtención es el prensado mediante una prensa de tornillo para la extracción del aceite de las pieles y así obtener un extracto seco rico en fibra. An alternative of the process of obtaining is the pressing by means of a screw press for the extraction of oil from the skins and thus obtaining a dry extract rich in fiber.
Si se parte de otro fruto seco, como por ejemplo, pieles de avellana tostada de diferentes variedades (como por ejemplo: Negreta, Gironell, San Giovanni, Culpla, Común) y de diferente origen (como por ejemplo: variedades italianas, turcas y georgianas), éstas presentan una humedad inferior al 4%, en muchas ocasiones al 3%, después de la fase de tostado. If you start from another dried fruit, such as roasted hazelnut skins of different varieties (such as: Negreta, Gironell, San Giovanni, Culpla, Common) and of different origin (such as: Italian, Turkish and Georgian varieties ), these have a humidity of less than 4%, often 3%, after the roasting phase.
A continuación se trituran directamente o se prensan como se ha descrito anteriormente. They are then crushed directly or pressed as described above.
En todos los casos, el producto seco es molido en un molino de cuchillas a una velocidad entre 2000 y 6000 rpm y tamizado hasta obtener un polvo de menos de 300 μm. Adicionalmente se puede aplicar un proceso de micronización para obtener un tamaño de partícula inferior a 35 μm. In all cases, the dried product is ground in a knife mill at a speed between 2000 and 6000 rpm and sieved until a powder of less than 300 μm is obtained. Additionally, a micronization process can be applied to obtain a particle size of less than 35 μm.
En la presente invención se utiliza, por una parte, el secado y/o tostado, triturado y tamizado, y, por otra parte, el prensado mediante una prensa de tornillo para la extracción del aceite de las pieles y así obtener un extracto seco, que se tritura y tamiza, con alto contenido concentrado en fibra. In the present invention, on the one hand, drying and / or roasting, crushing and sieving are used, and, on the other hand, pressing by means of a screw press for oil extraction from the skins and thus obtaining a dry extract, which is crushed and sieved, with a high fiber content.
Respecto a la trituración, después de la trituración con molino de cuchillas, se puede emplear la micronización, que permite obtener un producto con un diámetro de partícula más pequeña (< 35 μm). Regarding the crushing, after grinding with a knife mill, micronization can be used, which allows to obtain a product with a smaller particle diameter (<35 μm).
La reducción de tamaño de partícula de la fibra alimentaria incrementa sus propiedades físico-químicas lo que supone algunas ventajas como una mejora de la funcionalidad del ingrediente, mayor número de aplicaciones en diferentes matrices y un posible aumento de la biodisponibilidad de los compuestos bioactivos. Todas estas técnicas mencionadas suponen varias ventajas ya que los métodos físicos permiten preservar la actividad biológica de los compuestos asociados a la fibra, las instalaciones son menos costosas e implica operaciones de menor riesgo para el ambiente. The reduction in particle size of the food fiber increases its physical-chemical properties, which implies some advantages such as an improvement in the functionality of the ingredient, a greater number of applications in different matrices and a possible increase in the bioavailability of bioactive compounds. All these mentioned techniques have several advantages since the physical methods allow to preserve the biological activity of the compounds associated with the fiber, the facilities are less expensive and imply operations of less risk to the environment.
El producto en polvo obtenido presenta las siguientes características expresadas en peso seco: 45-65% de fibra alimentaria total, 9-40% de lípidos (mayoritariamente poliinsaturados), 8-13% de proteínas y 0.5-3.0% de compuestos bioactivos asociados (taninos condensados, flavonoides y polifenoles totales). The powder product obtained has the following characteristics expressed in dry weight: 45-65% of total food fiber, 9-40% of lipids (mostly polyunsaturated), 8-13% of proteins and 0.5-3.0% of associated bioactive compounds ( condensed tannins, fl avonoids and total polyphenols).
La capacidad antioxidante del producto se ha analizado por varios métodos, obteniéndose una capacidad de secuestrar radicales libres de 15-40 μmoles de equivalentes de trolox según el método ABTS, y un poder reductor de 30110 μmoles de equivalentes de Fe(II) según el método FRAP, por gramo de fibra. The antioxidant capacity of the product has been analyzed by several methods, obtaining a capacity to sequester free radicals of 15-40 μmoles of trolox equivalents according to the ABTS method, and a reducing power of 30110 μmoles of Fe (II) equivalents according to the method FRAP, per gram of fi ber.
La fibra antioxidante con compuestos bioactivos asociados obtenida se puede utilizar como ingrediente en varias matrices alimentarias tales como pan, productos de bollería y pastelería industrial, galletas, snacks, pasta alimenticia, cereales extrusionados y petfood, así como en bebidas, con el objetivo de incrementar el contenido de fibra alimentaria, a la vez que prevenir la oxidación de las grasas debido al aporte de compuestos bioactivos provenientes de la piel de almendra y/o avellana. The antioxidant fiber with associated bioactive compounds obtained can be used as an ingredient in various food matrices such as bread, pastries and industrial cakes, cookies, snacks, pasta, extruded cereals and petfood, as well as in beverages, with the aim of increasing the food fiber content, while preventing the oxidation of fats due to the contribution of bioactive compounds from almond and / or hazelnut skin.
A continuación se muestran dos ejemplos distintos, uno referente a avellanas y otro referente a almendras. Below are two different examples, one referring to hazelnuts and another referring to almonds.
Ejemplo 1 Example 1
Obtención de fibra antioxidante a partir de avellana Obtaining antioxidant fiber from hazelnut
Se parte de 100 kg de avellana tostada en un horno industrial a 180-200ºC durante 25-30 min. A continuación se repelan y se recogen las pieles. Finalmente se trituran en un molino de cuchillas a una velocidad de 4000 rpm hasta un tamaño de partícula inferior a 300 μm obteniéndose unos 2 kg que se envasan. La fibra obtenida presenta un 60% de fibra, un 10% de proteínas, un 1.2% de compuestos bioactivos (polifenoles, flavonoides, taninos condensados, etc.) y un 23% de lípidos. It starts from 100 kg of roasted hazelnut in an industrial oven at 180-200ºC for 25-30 min. They are then repelled and the skins are collected. Finally, they are crushed in a knife mill at a speed of 4000 rpm to a particle size of less than 300 μm, obtaining about 2 kg that are packed. The fiber obtained has 60% fiber, 10% protein, 1.2% bioactive compounds (polyphenols, fl avonoids, condensed tannins, etc.) and 23% lipids.
Ejemplo 2 Example 2
Obtención de fibra antioxidante a partir de la almendra Obtaining antioxidant fiber from almonds
Se parte de 100 kg de almendras que se escaldan a 93ºC durante 3 min y a continuación se repelan. A continuación, las pieles se secan a 60ºC y se tritura en un molino de cuchillas a una velocidad de 4000 rpm hasta un tamaño de partícula inferior a 300 μm obteniéndose unos 8 kg que se envasan. La fibra obtenida presenta un 55% de fibra, un 9% de proteína, un 0.9% de compuestos bioactivos (polifenoles, flavonoides, taninos condensados, etc.) y un 28% de lípidos. It starts from 100 kg of almonds that are scalded at 93 ° C for 3 min and then repelled. Then, the skins are dried at 60 ° C and crushed in a knife mill at a speed of 4000 rpm to a particle size of less than 300 μm, obtaining about 8 kg that are packaged. The fiber obtained has 55% fiber, 9% protein, 0.9% bioactive compounds (polyphenols, fluvonoids, condensed tannins, etc.) and 28% lipids.
La presente invención describe una nueva fibra alimentaria antioxidante y procedimiento para su obtención. Los ejemplos aquí mencionados no son limitativos de la presente invención, por ello podrá tener distintas aplicaciones y/o adaptaciones, todas ellas dentro del alcance de las siguientes reivindicaciones. The present invention describes a new antioxidant food fiber and method for obtaining it. The examples mentioned herein are not limiting of the present invention, therefore it may have different applications and / or adaptations, all of them within the scope of the following claims.
Claims (17)
- 1. one.
- Fibra alimentaria antioxidante caracterizada porque se obtiene de la piel secada o tostada del grano de un fruto seco de cáscara dura. Antioxidant food fiber characterized in that it is obtained from the dried or roasted skin of the grain of a hard-shell dried fruit.
- 2. 2.
- Fibra alimentaria antioxidante, de acuerdo con la reivindicación 1, caracterizada porque comprende una humedad inferior al 4%. Antioxidant food fiber according to claim 1, characterized in that it comprises a humidity of less than 4%.
- 3. 3.
- Fibra alimentaria antioxidante, de acuerdo con la reivindicación 2, caracterizada porque el tamaño de partícula es inferior a 300 μm. Antioxidant food fiber according to claim 2, characterized in that the particle size is less than 300 μm.
- 5. 5.
- Fibra alimentaria antioxidante, de acuerdo con alguna de las reivindicaciones anteriores caracterizada porque presenta una capacidad antioxidante equivalente a 15-40 μmoles de equivalentes de trolox por gramo de fibra. Antioxidant food fiber according to any one of the preceding claims characterized in that it has an antioxidant capacity equivalent to 15-40 μmoles of trolox equivalents per gram of fiber.
- 6. 6.
- Fibra alimentaria antioxidante, de acuerdo con alguna de las reivindicaciones anteriores, caracterizada porque se obtiene de la piel de la avellana tostada sin cáscara. Antioxidant food fiber, according to any of the preceding claims, characterized in that it is obtained from the skin of roasted hazelnut without shell.
- 7. 7.
- Fibra alimentaria antioxidante, de acuerdo con alguna de las reivindicaciones anteriores, caracterizada porque se obtiene de la piel secada de la almendra repelada sin cáscara. Antioxidant food fiber, according to any of the preceding claims, characterized in that it is obtained from the dried skin of the almond repellent without shell.
- 9. 9.
- Procedimiento, de acuerdo con la reivindicación 8, caracterizado porque posterior a la fase de secado o tostado y anterior a la de trituración se prensa la piel obtenida extrayéndose de un lado un aceite y de otro un extracto seco rico en fibra. Method, according to claim 8, characterized in that after the drying or roasting phase and before the crushing phase the skin obtained is pressed by extracting an oil on one side and on the other a dry fiber rich extract.
- 10. 10.
- Procedimiento, de acuerdo con la reivindicación 8, caracterizado porque la fase de trituración se realiza empleando la técnica de la micronización cuando se obtiene un tamaño de partícula inferior a 35 μm. Method, according to claim 8, characterized in that the crushing phase is carried out using the micronization technique when a particle size of less than 35 μm is obtained.
- Categoría Category
- Documentos citados Reivindicaciones afectadas Documents cited Claims Affected
- X X
- US 2002132031 A1 (RABINOWITZ) 19.09.2002, 1,6 US 2002132031 A1 (RABINOWITZ) 19.09.2002, 1.6
- página 2, párrafo 0021. page 2, paragraph 0021.
- Y Y
- Reivindicación 1. 2,3,8-10 Claim 1. 2,3,8-10
- X X
- US 20040018255 A1 (RABINOWITZ) 29.01.2004, 1,6 US 20040018255 A1 (RABINOWITZ) 29.01.2004, 1.6
- página 2, párrafo 0011. page 2, paragraph 0011.
- X X
- US 5160756 A (RABINOWITZ) 03.11.1992, 1,6 US 5160756 A (RABINOWITZ) 03.11.1992, 1.6
- columna 2, líneas 46-47. column 2, lines 46-47.
- X X
- FR 2544593 A1 (TORRE LUIGI STABILIMENTI) 26.10.1984, 1,7 FR 2544593 A1 (TORRE LUIGI STABILIMENTI) 26.10.1984, 1.7
- página 1, líneas 1-4,27-29; reivindicaciones 1-2. page 1, lines 1-4,27-29; claims 1-2.
- Y Y
- Ejemplo 1. 2,3,8-10 Example 1. 2,3,8-10
- Y Y
- EP 0419359 A1 (SOFALIA) 27.03.1991, 2,3,8-10 EP 0419359 A1 (SOFALIA) 27.03.1991, 2,3,8-10
- reivindicación 1. claim 1.
- Categoría de los documentos citados X: de particular relevancia Y: de particular relevancia combinado con otro/s de la misma categoría A: refleja el estado de la técnica O: referido a divulgación no escrita P: publicado entre la fecha de prioridad y la de presentación de la solicitud E: documento anterior, pero publicado después de la fecha de presentación de la solicitud 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
- El presente informe ha sido realizado • para todas las reivindicaciones • para las reivindicaciones nº: This report has been prepared • for all claims • for claims no:
- Fecha de realización del informe 28.09.2011 Date of realization of the report 28.09.2011
- Examinador J. L. Vizán Arroyo Página 1/4 Examiner J. L. Vizán Arroyo Page 1/4
- Novedad (Art. 6.1 LP 11/1986) Novelty (Art. 6.1 LP 11/1986)
- Reivindicaciones 2-5, 8-10 Reivindicaciones 1, 6, 7 SI NO Claims 2-5, 8-10 Claims 1, 6, 7 IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones 4, 5 Reivindicaciones 2, 3, 8-10 SI NO Claims 4, 5 Claims 2, 3, 8-10 IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- US 2002132031 A1 (RABINOWITZ) 19.09.2002 US 2002132031 A1 (RABINOWITZ) 19.09.2002
- D02 D02
- US 2004/0018255 A1 (RABINOWITZ) 29.01.2004 US 2004/0018255 A1 (RABINOWITZ) 01/29/2004
- D03 D03
- US 5160756 A (RABINOWITZ) 03.11.1992 US 5160756 A (RABINOWITZ) 03.11.1992
- D04 D04
- FR 2544593 A1 (TORRE LUIGI STABILIMENTI) 26.10.1984 FR 2544593 A1 (TORRE LUIGI STABILIMENTI) 26.10.1984
- D05 D05
- EP 0419359 A1 (SOFALIA) 27.03.1991 EP 0419359 A1 (SOFALIA) 03/27/1991
- 1.2. 1.2.
- 1.2. La presente invención no satisface el criterio establecido en el Art. 4.1. de la Ley de Patentes porque el objeto de la misma y el de las reivindicaciones dependientes, definido en las reivindicaciones 1, 6 y 7, no es nuevo de acuerdo con el Art. 6.1. de la Ley de Patentes. 1.2. The present invention does not meet the criteria established in Art. 4.1. of the Patent Law because the object thereof and that of the dependent claims, defined in claims 1, 6 and 7, is not new in accordance with Art. 6.1. of the Patent Law.
- 2. 2.
- ACTIVIDAD INVENTIVA (Art. 4.1. y Art. 8.1. de la Ley de Patentes). INVENTIVE ACTIVITY (Art. 4.1. And Art. 8.1. Of the Patent Law).
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Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1161175B (en) * | 1983-04-22 | 1987-03-11 | Stabilimenti Torre Di L Torre | FOOD PRODUCT OBTAINED FROM HAZELNUT FIBROE PARTS, AND METHOD FOR ITS PRODUCTION |
| US5160756A (en) * | 1987-03-24 | 1992-11-03 | Itd Corporation | Extraction of products from almond fruit |
| FR2651966B1 (en) * | 1989-09-20 | 1992-06-26 | Sofalia | PLANT PRODUCT RICH IN FOOD FIBERS, ITS PREPARATION METHOD AND ITS USE IN FOOD FORMULATIONS. |
| US6716465B2 (en) * | 2001-01-19 | 2004-04-06 | Israel N. Rabinowitz | Method of producing aqueous extracts from almond hulls |
| US7005154B2 (en) * | 2002-07-24 | 2006-02-28 | Rabinowitz Israel N | Dietary fiber, process for preparing it, and augmented dietary fiber from almond hulls |
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