Method for preparing a condiment based on grape fermentation, condiment thus obtained and use thereof to inhibit the development of mutagens and/or carcinogens

Lluís Puignou (Inventor), Rosa Busquets Santacana (Inventor)

Research output: PatentResearch

Abstract

The invention relates to a condiment containing 1-50% v/v ethanol and 5-100 g/l of a dry extract, which can be obtained using a method comprising the following steps: (a) freeze-drying a grape ferment or an over-extracted grape ferment, such as to eliminate the solvents and most of the volatile compounds; and (b) transforming the freeze-dried product obtained in step (a) into the condiment with the required ethanol content and the required percentage of dried extract by adding one or more ethanolic or aqueous-ethanolic solutions for food consumption and, optionally, separating the insoluble particles by means of filtration. The invention also relates to a method for inhibiting the formation of mutagens and/or carcinogens during the cooking of a protein food by macerating the protein food in the condiment prior to cooking or by rubbing the protein food with the condiment during cooking.
Original languageEnglish
Publication statusPublished - 17 Jan 2008

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Mutagens
Carcinogens
Fermentation
Cooking
Patents and inventions
Ethanol
Proteins
Drying

Cite this

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title = "Method for preparing a condiment based on grape fermentation, condiment thus obtained and use thereof to inhibit the development of mutagens and/or carcinogens",
abstract = "The invention relates to a condiment containing 1-50{\%} v/v ethanol and 5-100 g/l of a dry extract, which can be obtained using a method comprising the following steps: (a) freeze-drying a grape ferment or an over-extracted grape ferment, such as to eliminate the solvents and most of the volatile compounds; and (b) transforming the freeze-dried product obtained in step (a) into the condiment with the required ethanol content and the required percentage of dried extract by adding one or more ethanolic or aqueous-ethanolic solutions for food consumption and, optionally, separating the insoluble particles by means of filtration. The invention also relates to a method for inhibiting the formation of mutagens and/or carcinogens during the cooking of a protein food by macerating the protein food in the condiment prior to cooking or by rubbing the protein food with the condiment during cooking.",
author = "Llu{\'i}s Puignou and {Busquets Santacana}, Rosa",
year = "2008",
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T1 - Method for preparing a condiment based on grape fermentation, condiment thus obtained and use thereof to inhibit the development of mutagens and/or carcinogens

AU - Puignou, Lluís

AU - Busquets Santacana, Rosa

PY - 2008/1/17

Y1 - 2008/1/17

N2 - The invention relates to a condiment containing 1-50% v/v ethanol and 5-100 g/l of a dry extract, which can be obtained using a method comprising the following steps: (a) freeze-drying a grape ferment or an over-extracted grape ferment, such as to eliminate the solvents and most of the volatile compounds; and (b) transforming the freeze-dried product obtained in step (a) into the condiment with the required ethanol content and the required percentage of dried extract by adding one or more ethanolic or aqueous-ethanolic solutions for food consumption and, optionally, separating the insoluble particles by means of filtration. The invention also relates to a method for inhibiting the formation of mutagens and/or carcinogens during the cooking of a protein food by macerating the protein food in the condiment prior to cooking or by rubbing the protein food with the condiment during cooking.

AB - The invention relates to a condiment containing 1-50% v/v ethanol and 5-100 g/l of a dry extract, which can be obtained using a method comprising the following steps: (a) freeze-drying a grape ferment or an over-extracted grape ferment, such as to eliminate the solvents and most of the volatile compounds; and (b) transforming the freeze-dried product obtained in step (a) into the condiment with the required ethanol content and the required percentage of dried extract by adding one or more ethanolic or aqueous-ethanolic solutions for food consumption and, optionally, separating the insoluble particles by means of filtration. The invention also relates to a method for inhibiting the formation of mutagens and/or carcinogens during the cooking of a protein food by macerating the protein food in the condiment prior to cooking or by rubbing the protein food with the condiment during cooking.

M3 - Patent

ER -