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Investigador español ofrece un nuevo método de fermentación de anchoas en salazón bajo acuerdos de licencia o cooperación técnica

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOES20170727001
Publicado:
31/08/2017
Caducidad:
31/08/2018
Resumen:
Un investigador español especializado en procesos de fermentación de pescado en salazón ha desarrollado una nueva tecnología de maduración de anchoas que actualmente se encuentra bajo solicitud de patente. La nueva tecnología permite reducir a solo un mes o incluso menos el tiempo de fermentación gracias al uso de ácido láctico y bacterias de la familia Micrococcaceae. Estos microorganismos, esenciales para la fermentación de anchoas, reducen la concentración de sal del producto final por debajo del 5%. La tecnología es transferible a otros productos pesqueros. El investigador busca compañías del sector agroalimentario con el fin de establecer acuerdos de licencia o cooperación técnica.

Details

Tittle:
Spanish researcher offering new method for salted anchovy fermenting looks for licensing or technical cooperation agreement.
Summary:
A researcher from the North of Spain has developed a new technology for the ripening of anchovies. Currently this new manufacturing process is under patent application. The technology is transferable to other seafood products. The researcher would be interested about contacting with other companies of agrofood sector in order to reach licensing or technical cooperation agreements.
Description:
Nowadays, anchovy and fish ripening takes more than five or six months for getting the best flavour, colour and textural properties of the product. This time is excessive for manufacturers, increasing their stock cost of the product.
A Spanish researcher, specialized in fermenting processes of salted fish, has developed an innovative technology for the ripening of fish. This new technology gets to reduce to only one month or less the time of fermentation due to lactic acid and micrococcaceae bacteria. These microorganisms, essential for fermentation of anchovy, gets to lower maturing time and decrease the concentration of salt of the final product below 5% (instead of 13-15% currently used). The technology is based in fermentation and moderate temperature getting high flavored fish quality and low salinity of the fermentation. The process is transferable to other seafood product and is safe and allows a quick implementation of different products on the market.
Current and Potential Domain of Application: Agro-food industry in all products related with the ripening process.
Advantages and Innovations:
- The system enhances the sensory quality and safety of fermented products, allowing controlling harmful flora such as the aerobic mesophilic bacteria, enterobacteriaceae or staphylococci and improving the flavour profile.
- The process is safe and allows a quick implementation of different products on the market.
- Use of starter cultures for manufacturing of fermented fish.
- The new technology allows to lower ripening time of the anchovy which decreases stock costs.
- These technology can be easily implemented following different industrial modifications in most of the seafood products.
- Allows the reduction of sodium which follows the European guidelines on reduction of salt in agro-food products to make them healthier.
Stage of Development:
Available for demonstration
IPs:
Patent(s) applied for but not yet granted
CommeR Statunts Regarding IPR Status:
Spanish Patent applied.

Partner sought

Type and Role of Partner Sought:
- Type of partner sought: agrofood industry.
- Specific area of activity of the partner: manufacturer of ripening products.
- Task to be performed by the partner sought: further development of the technology in ripening products.

Client

Type and Size of Client:
Inventor
Already Engaged in Trans-National Cooperation:
No
Languages Spoken:
English
Spanish

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
07003002 Pescado / pescaderías / tecnologías pesqueras
08001005 Tecnología de alimentos