PT95314B - TEMPERING CULINARY SAUCE - Google Patents
TEMPERING CULINARY SAUCE Download PDFInfo
- Publication number
- PT95314B PT95314B PT95314A PT9531490A PT95314B PT 95314 B PT95314 B PT 95314B PT 95314 A PT95314 A PT 95314A PT 9531490 A PT9531490 A PT 9531490A PT 95314 B PT95314 B PT 95314B
- Authority
- PT
- Portugal
- Prior art keywords
- sauce
- culinary
- oil
- present
- tempering
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 238000005496 tempering Methods 0.000 title 1
- 125000003118 aryl group Chemical group 0.000 claims abstract description 6
- 235000008216 herbs Nutrition 0.000 claims abstract description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 3
- 235000005687 corn oil Nutrition 0.000 claims abstract description 3
- 239000002600 sunflower oil Substances 0.000 claims abstract description 3
- 239000010463 virgin olive oil Substances 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 238000004040 coloring Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000001412 Mediterranean diet Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
MOLHO CULINÁRIO DE TEMPERO'CULINARY SEASONING SAUCE '
Campo do InventoInvention Field
O presente invento diz respeito a uma composição de um molho culinário de tempero que se destina a ser um precioso auxiliar nas cozinhas, porquanto apalada os cozinhados sem lhes tirar quaisquer propriedades e sem adulterar os sabores dos diversos alimentos.The present invention concerns a composition of a culinary seasoning sauce that is intended to be a valuable auxiliary in the kitchens, since it tastes the cooks without taking away any properties from them and without tampering with the flavors of the various foods.
Técnica AnteriorPrior Art
São conhecidos várias composições de molhos culinários destinadas ao mesmo fim que o presente molho culinário. No entanto, todos os molhos da técnica anterior apresentam características diferentes do presente molho culinário tanto na sua constituição como nas suas propriedades.Various compositions of culinary sauces are known for the same purpose as the present culinary sauce. However, all sauces in the prior art have different characteristics from the present culinary sauce both in their constitution and in their properties.
Nomeadamente a patente FR 2 556 183 reivindica um produto que é constituído por três componentes, um dos quais é uma mistura de óleos alimentares. No entanto essa patente distingue-se do presente invento essencíalmente nos seguintes pontos;Namely, the patent FR 2 556 183 claims a product that consists of three components, one of which is a mixture of edible oils. However, this patent essentially differs from the present invention in the following points;
a) Não apresenta ervas aromáticas na sua constituição (que estão presentes no presente invento) e contem proteínas de leite e pó de leite desnatado (que não se encontram no presente invento);a) It does not contain aromatic herbs in its constitution (which are present in the present invention) and contains milk proteins and skimmed milk powder (which are not present in the present invention);
b) A componente mistura de óleos é quaternária ao passo que a do presente invento é ternária; eb) The oil mixture component is quaternary whereas that of the present invention is ternary; and
c) As proporções dos componentes são bastante diferentes, nomeadamente no que diz respeito à proporção de azeite (bastante mais elevada no presente invento).c) The proportions of the components are quite different, namely with regard to the proportion of olive oil (much higher in the present invention).
Descrição Pormenorizada do InventoDetailed Description of the Invention
O presente invento diz respeito a uma composição de um molho culinário de tempero que apresenta bastantes vantagens em relação aos molhos culinários de tempero da técnica anterior. As principais vantagens da utilização do molho culinário do presente invento são as seguintes.The present invention concerns a composition of a culinary seasoning sauce which has many advantages over prior art culinary seasoning sauces. The main advantages of using the culinary sauce of the present invention are as follows.
a) Vantagens económicas - O molho culinário do presente invento é muito mais barato que os óleos comestíveis tradicionais. Nomeadamente em relação ao azeite, óleo fundamental na alimentação mediterrânica, este molho representa uma economia superior a 50%.a) Economic advantages - The culinary sauce of the present invention is much cheaper than traditional edible oils. In particular in relation to olive oil, a fundamental oil in the Mediterranean diet, this sauce represents savings of more than 50%.
b) Sabor melhorado - O facto de se utilizar uma mistura de vários óleos e, nomeadamente, a presença de ervas aromáticas, confere a este molho um sabor bastante rico, o que constitui uma substancial melhoria em relação aos molhos já conhecidos.b) Improved flavor - The fact that a mixture of various oils is used and, in particular, the presence of aromatic herbs, gives this sauce a very rich flavor, which constitutes a substantial improvement over the already known sauces.
c) Melhor para a saúde - Este molho, devido a ser extremamente apaladado, dispensa praticamente a utilização do sal, o que o toma aconselhado para alimentação de, nomeadamente, doentes diabéticos e hipertensos.c) Better for health - This sauce, due to being extremely flavorful, practically does not require the use of salt, which makes it recommended for feeding, namely, diabetic and hypertensive patients.
O molho destina-se a ser utilizado nas mais variadas aplicações culinárias, nomeadamente no tempero de grelhados, assados, etc. É também um excelente tempero para quaisquer tipos de saladas.The sauce is intended to be used in the most varied culinary applications, namely in the seasoning of grills, roasts, etc. It is also an excellent seasoning for any type of salad.
O Molho Culinário de tempero é composto dos seguintes ingredientes;Culinary seasoning sauce is composed of the following ingredients;
a) 12 a 30% de azeite virgem;a) 12 to 30% virgin olive oil;
b) 10 a 30% de óleo de milho:b) 10 to 30% corn oil:
c) 50 a 70% de óleo de girassol; ec) 50 to 70% sunflower oil; and
d) eivas aromáticas naturais.d) natural aromatic vines.
Não contem quaisquer corantes nem conservantes.It contains no dyes or preservatives.
Esta composição depois de loteada de acordo com as percentagens já assinaladas é misturada por sistema de bombeamento obtendo-se assim um molho de sabor suave e ao mesmo tempo aromático.After blending according to the percentages already mentioned, this composition is mixed by a pumping system, thus obtaining a sauce with a mild flavor and at the same time aromatic.
Lisboa, 14 de Setembro de 1990Lisbon, September 14, 1990
Agente Oficial da Propriedade Industriai RUA VICTOR CORDON, 14Official Industrial Property Agent RUA VICTOR CORDON, 14
1200 LISBOA1200 LISBON
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PT95314A PT95314B (en) | 1990-09-14 | 1990-09-14 | TEMPERING CULINARY SAUCE |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PT95314A PT95314B (en) | 1990-09-14 | 1990-09-14 | TEMPERING CULINARY SAUCE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PT95314A PT95314A (en) | 1992-03-31 |
| PT95314B true PT95314B (en) | 1998-10-30 |
Family
ID=20084815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PT95314A PT95314B (en) | 1990-09-14 | 1990-09-14 | TEMPERING CULINARY SAUCE |
Country Status (1)
| Country | Link |
|---|---|
| PT (1) | PT95314B (en) |
-
1990
- 1990-09-14 PT PT95314A patent/PT95314B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| PT95314A (en) | 1992-03-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| BB1A | Laying open of patent application |
Effective date: 19910208 |
|
| FG3A | Patent granted, date of granting |
Effective date: 19980721 |
|
| MM3A | Annulment or lapse |
Free format text: LAPSE DUE TO NON-PAYMENT OF FEES Effective date: 20020131 |