BE1030533B1 - METHOD FOR PREPARING FOOD MATERIAL TO MAKE A PEPPER SAUCE TO BE USED AS A CONDIMENT - Google Patents
METHOD FOR PREPARING FOOD MATERIAL TO MAKE A PEPPER SAUCE TO BE USED AS A CONDIMENT Download PDFInfo
- Publication number
- BE1030533B1 BE1030533B1 BE20220026A BE202200026A BE1030533B1 BE 1030533 B1 BE1030533 B1 BE 1030533B1 BE 20220026 A BE20220026 A BE 20220026A BE 202200026 A BE202200026 A BE 202200026A BE 1030533 B1 BE1030533 B1 BE 1030533B1
- Authority
- BE
- Belgium
- Prior art keywords
- condiment
- pepper
- make
- food material
- preparing food
- Prior art date
Links
- 235000013409 condiments Nutrition 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title claims description 7
- 235000013305 food Nutrition 0.000 title abstract description 7
- 239000000463 material Substances 0.000 title abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000019640 taste Nutrition 0.000 claims abstract description 4
- 241001247145 Sebastes goodei Species 0.000 claims abstract description 3
- 125000003118 aryl group Chemical group 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract 2
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 239000011521 glass Substances 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract description 6
- 239000006002 Pepper Substances 0.000 abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 5
- 235000005687 corn oil Nutrition 0.000 abstract description 5
- 239000002285 corn oil Substances 0.000 abstract description 5
- 235000019264 food flavour enhancer Nutrition 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Chemical class 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000011707 mineral Chemical class 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 235000017663 capsaicin Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000003254 palate Anatomy 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
Procédé d'une préparation de matière alimentaire pour réaliser une sauce pimentée à utilisée en qualité de condiment. La valeur nutritive biologique des divers genres des fruits et légumes dépend essentiellement de richesse en vitamine et sel minéraux. Piment Lampion est utilisé comme un condiment très apprécié par son releveur de goût. Sa composition : Piment, oignons, aromate (Knorr), huile de maïs, ail, sel et vinaigre. Son arôme et son goût sont crée spécialement pour les connaisseurs des épices Africaine.Process for preparing food material to make a chili sauce used as a condiment. The biological nutritional value of various kinds of fruits and vegetables depends essentially on their vitamin and mineral salt content. Lampion pepper is used as a very appreciated condiment due to its flavor enhancer. Its composition: Chili pepper, onions, aromatic (Knorr), corn oil, garlic, salt and vinegar. Its aroma and taste are created especially for connoisseurs of African spices.
Description
HdHD
BE2022/0026 1BE2022/0026 1
Procédé d’une préparation de matière alimentaire pour réaliser une sauce pimentée àProcess for preparing food material to make a spicy sauce
Utiliser en qualité de condiment.Use as a condiment.
Le procédé de faire une sauce à base de piment pili-pili, qui est un piment rouge Africain de petite taille,The process of making a sauce from pili-pili pepper, which is a small African red pepper,
Fort piquant de espèce Piment Lampion. C'est le fruit des plantes utilisées comme condiment très fortStrong spiciness of the Lampion pepper species. It is the fruit of plants used as a very strong condiment
Qui s'apprécie, à dose modérée, dans une foule de plats, au gré du goût et de la résistance du palais deWhich is appreciated, in moderate doses, in a host of dishes, depending on the taste and the resistance of the palate of
Chacun, surtout les sauces ou plats de viandes mijotées.Everyone, especially sauces or simmered meat dishes.
La valeur nutritive biologique des divers genres de fruits et légumes dépend essentiellement de leurThe biological nutritional value of various kinds of fruits and vegetables depends essentially on their
Richesse en vitamine et sel minéraux, substances qui donnent la saveur et les matières aromatiques suiteRich in vitamins and mineral salts, substances which give flavor and aromatic materials continued
A une technique de préparation adaptée et du choix judicieux du mode conservation, ainsi nousA suitable preparation technique and a judicious choice of conservation method, so we
Minimisons la perte de ces substances. Même les conserves de sauces stérilisées par la <<chaleur ou le froid>>présentent les caractères propres au procédé utilisé pour leur conservation. Toutefois cetteLet's minimize the loss of these substances. Even canned sauces sterilized by "heat or cold" present the characteristics specific to the process used for their preservation. However this
Préparation n'étant aussi qu'un releveur de goût, il faudra y incorporer les ingrédients et épices en vue d’This preparation is also only a flavor enhancer, it will be necessary to incorporate the ingredients and spices in order to
Obtenir le met désirer. Le but final est la bonne conservation de produits préparés à la consommationGetting it means wanting it. The final goal is the good conservation of products prepared for consumption
Au frigo.In the fridge.
L'invention consiste à la création d’une recette qui évite tous les inconvénients et rend possible laThe invention consists of the creation of a recipe which avoids all the disadvantages and makes possible the
Préparation du produit, qui du point de vue saveur biologique, ne se distingue pas des préparationsPreparation of the product, which from the point of view of biological flavor, does not differ from preparations
Alimentaire d'aliments frais.Fresh food food.
On procède de manière suivante : en remuant dans un récipient les oignons, l’aromate (les condiments en poudre de Knorr), l'huile de maïs, l'ail et le vinaigre. L'objet de l'invention comprend le procédé pour des sauces. Après les préparatifs habituels : nettoyage de piments et les oignons, une sélection desProceed as follows: stir the onions, herbs (Knorr powdered condiments), corn oil, garlic and vinegar in a container. The object of the invention includes the process for sauces. After the usual preparations: cleaning of peppers and onions, a selection of
Produits de base. Et les matières alimentaires végétales, on divise en portions ajustées pourBasic products. And plant food materials are divided into portions adjusted to
Consommation.Consumption.
Comme substance conférant une saveur aux aliments, on utilise opportunément le sel, l'huile de maïs, les oignons, le vinaigre, les aromates et l’ail en quantité dosées en rapport avec le met à préparer.As a substance that gives flavor to foods, salt, corn oil, onions, vinegar, herbs and garlic are used in quantities proportioned to the dish to be prepared.
Pour empêcher le met à rancir, on utilisera opportunément le vinaire, le sel, et l'huile de maïs. LeTo prevent it from going rancid, use vinegar, salt, and corn oil. THE
Produit obtenu pour le conforme à l'invention conserve sa fraicheur parce que les matières des valeurs biologique sont souvent sensible à la chaleur, mais pas à la température normale.Product obtained in accordance with the invention retains its freshness because materials of biological values are often sensitive to heat, but not to normal temperature.
RECETTERECIPE
Le principal composant est piment <<pili-pili>> qui est préalablement nettoyer à l’eau tiède et au vinaigre.The main component is pepper <<pili-pili>> which is previously cleaned with lukewarm water and vinegar.
Proportion : 1 kg de piment <<frais ou conservé au frais>>.Proportion: 1 kg of chilli pepper <<fresh or kept cool>>.
Ceux-ci seront moulu au mixer dans un récipient. On y ajoutera les ingrédients suivants pour optimiser le goût et la conservation : 200 g d'oignons, 150g d’aromate 210 mi d'huile de maïs, 90 mi de vinaigre, 2 gousses d'ail et 120 g de sel.These will be ground in a blender in a container. The following ingredients will be added to optimize the taste and preservation: 200 g of onions, 150 g of herbs, 210 mi of corn oil, 90 mi of vinegar, 2 cloves of garlic and 120 g of salt.
Ne pas ajouter d'eau afin d'éviter une culture favorable au développement ou la multiplication de microorganisme qui dégraderaient le produit, et veiller à bien mélanger l'ensemble, avant prélèvement d'utilisation, afin de garder l’'homogénéité de la recette. Ensuite, il est vivement conseillé de le garder au frais du frigo de (max 5°c).Do not add water in order to avoid a culture favorable to the development or multiplication of microorganisms which would degrade the product, and take care to mix everything well, before sampling for use, in order to maintain the homogeneity of the recipe. . Then, it is strongly recommended to keep it cool in the fridge (max 5°C).
PILI-PIL!PILI-PIL!
Le piment LampionLampion pepper
Son fruit est trapu et son bout est arrondi.Its fruit is stocky and its tip is rounded.
Le pili-pili a une force 7 sur l'échelle de Scoville.The pili-pili has a strength of 7 on the Scoville scale.
Sous-arbrisseau persistant. Floraison blanche régulière toute l’année, donnant des piments arrondis, verts, jaunes et rouges lumineux très décoratifs. Cosmétique, mais gare aux palais délicats ! Tropical, la plante doit passer l'hiver à 10°c minimum pour survivre et ne commence à fructifier qu’à partir de 20°.Evergreen subshrub. Regular white flowers all year round, giving very decorative rounded, green, yellow and bright red peppers. Cosmetic, but beware of delicate palates! Tropical, the plant must spend the winter at 10°C minimum to survive and only begins to fruit from 20°C.
Sa hauteur adulte est de 80 cm.Its adult height is 80 cm.
La capsaïcine contenue dans le piment n’est pas soluble dans l'eau, mais elle Vest dans les matières grasses, il est judicieux d'avaler une gorgée de lait, un morceau de fromage, du chocolat ou un yogourt dont la caséine neutralise la capsaïcine, pour atténuer le pimentThe capsaicin contained in chili pepper is not soluble in water, but it is in fat, it is wise to swallow a sip of milk, a piece of cheese, chocolate or yogurt whose casein neutralizes the capsaicin, to reduce the pepper
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE20220026A BE1030533B1 (en) | 2022-04-21 | 2022-04-21 | METHOD FOR PREPARING FOOD MATERIAL TO MAKE A PEPPER SAUCE TO BE USED AS A CONDIMENT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE20220026A BE1030533B1 (en) | 2022-04-21 | 2022-04-21 | METHOD FOR PREPARING FOOD MATERIAL TO MAKE A PEPPER SAUCE TO BE USED AS A CONDIMENT |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BE1030533A1 BE1030533A1 (en) | 2023-12-11 |
| BE1030533B1 true BE1030533B1 (en) | 2023-12-19 |
Family
ID=83149341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE20220026A BE1030533B1 (en) | 2022-04-21 | 2022-04-21 | METHOD FOR PREPARING FOOD MATERIAL TO MAKE A PEPPER SAUCE TO BE USED AS A CONDIMENT |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE1030533B1 (en) |
-
2022
- 2022-04-21 BE BE20220026A patent/BE1030533B1/en active IP Right Grant
Non-Patent Citations (8)
| Title |
|---|
| ANONYMOUS: "Pili-pili - Wikipédia", 15 November 2016 (2016-11-15), XP093001242, Retrieved from the Internet <URL:https://web.archive.org/web/20161115083840/https://fr.wikipedia.org/wiki/Pili-pili> [retrieved on 20221123] * |
| ANONYMOUS: "Piment - Vikidia, l'encyclopédie des 8-13 ans", 20 October 2020 (2020-10-20), XP093001237, Retrieved from the Internet <URL:https://web.archive.org/web/20201020114920/https://fr.vikidia.org/wiki/Piment> [retrieved on 20221123] * |
| ANONYMOUS: "purée de piments par factou. Une recette de fan à retrouver dans la catégorie Accompagnements sur www.espace-recettes.fr, de Thermomix<sup> </sup>.", 3 November 2014 (2014-11-03), XP093001255, Retrieved from the Internet <URL:https://www.espace-recettes.fr/accompagnements-recettes/puree-de-piments/9zu8flnl-159a5-290475-cfcd2-bxp8adxp> [retrieved on 20221123] * |
| DATABASE GNPD [online] MINTEL; 1 October 2020 (2020-10-01), ANONYMOUS: "Spicy African Safari Peri Peri Sauce & Marinade", XP093001247, retrieved from https://www.gnpd.com/sinatra/recordpage/8151739/ Database accession no. 8151739 * |
| DATABASE GNPD [online] MINTEL; 10 January 2022 (2022-01-10), ANONYMOUS: "Chilli Pepper Purée", XP093000994, retrieved from https://www.gnpd.com/sinatra/recordpage/9284538/ Database accession no. 9284538 * |
| DATABASE GNPD [online] MINTEL; 11 September 2013 (2013-09-11), ANONYMOUS: "Spicy Chunky Chilli Oil", XP093001233, retrieved from https://www.gnpd.com/sinatra/recordpage/2173475/ Database accession no. 2173475 * |
| DATABASE GNPD [online] MINTEL; 5 March 2020 (2020-03-05), ANONYMOUS: "Traditional Pebre Chili Pepper Sauce", XP093001250, retrieved from https://www.gnpd.com/sinatra/recordpage/7386603/ Database accession no. 7386603 * |
| HULTQUIST MIKE: "Peri Peri Sauce", 5 April 2019 (2019-04-05), XP093001150, Retrieved from the Internet <URL:https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/peri-peri-sauce/> [retrieved on 20221123] * |
Also Published As
| Publication number | Publication date |
|---|---|
| BE1030533A1 (en) | 2023-12-11 |
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| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Effective date: 20231219 |